Related Experiment Videos
[Technology for the production of cured ham]
1Centro de Tecnología de la Carne (IRTA), Granja Camps i Armet, Monells, Gerona.
Microbiologia (Madrid, Spain)
|February 1, 1993
Summary
Proper ham curing involves controlling pH, temperature, and water activity through four stages: raw material selection, salting, post-salting, and drying-maturing. These steps ensure optimal texture and flavor development.
Area of Science:
- Food Science and Technology
- Microbiology
- Biochemistry
Context:
- Ham preservation is crucial for food safety and quality.
- Curing processes significantly impact the final product's sensory attributes.
- Understanding microbial and biochemical changes is key to successful preservation.
Purpose:
- To outline the critical factors and stages in ham curing.
- To detail the scientific principles behind ham preservation.
- To explain the role of pH, temperature, and water activity in curing.
Summary:
- Ham curing involves four stages: raw material selection, salting, post-salting, and drying-maturing.
- Key preservation factors include pH, temperature (1-3°C initially, then <5°C), and water activity.
- Microbial (Micrococcaceae, fungi) and enzymatic (proteolysis, lipolysis) changes during curing develop ham's characteristic texture and flavor.
Impact:
- Provides a scientific framework for optimizing ham curing processes.
- Enhances understanding of microbial ecology and biochemical transformations in cured meats.
- Contributes to consistent production of high-quality hams with desired sensory profiles.