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Accelerated Processing of Boneless Hams to Dry-Cured State.
N G Marriott1, J B Tracy1, R F Kelly1
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
Journal of Food Protection
|March 30, 2019
Summary
Tumbling boneless hams with different cure mixtures resulted in similar sensory scores and composition. Non-tumbled hams showed lower residual salt and nitrite levels.
Area of Science:
- Food Science
- Meat Science
- Food Chemistry
Background:
- Curing is a critical process in meat production, influencing flavor, preservation, and color.
- Understanding the impact of different cure mixtures and processing methods like tumbling is essential for optimizing meat product quality.
- Residual nitrite levels are a key parameter due to their role in curing and potential health implications.
Purpose of the Study:
- To evaluate the effect of three different cure mixtures on the sensory properties and chemical composition of boneless hams.
- To compare the outcomes of tumbled versus non-tumbled cured hams.
- To determine residual salt (NaCl) and nitrite (NO2-) concentrations in the final product.
Main Methods:
- Boneless hams were treated with cure mixtures (5% of fresh weight) and tumbled (21°C, 3h, 22 rpm).
- Hams underwent salt equalization (12h, 4.4°C), smoking (4h), cooking (71°C internal temp), and aging (14d).
- Sensory evaluations and chemical analyses for residual salt, moisture, and nitrite were performed.
Main Results:
- Tumbling significantly influenced nitrite and salt distribution compared to non-tumbled controls, which had lower concentrations.
- Sensory panel scores were comparable across all tumbled ham treatments.
- Residual nitrite (NO2-) levels did not differ significantly between hams treated with 0.1% or 0.2% sodium nitrite (NaNO2), but were highest in those cured with nitric oxide.
Conclusions:
- Tumbling ensures more uniform salt and nitrite distribution in cured hams.
- The choice of cure mixture, particularly the use of nitric oxide, impacts residual nitrite levels.
- Processing methods like tumbling are crucial for achieving consistent quality in cured meat products.
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