Title of article :
Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time
Author/Authors :
Gou، نويسنده , , P. and Morales، نويسنده , , Otaciro R. and Serra، نويسنده , , X. and Guàrdia، نويسنده , , M.D. and Arnau، نويسنده , , J.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2008
Pages :
7
From page :
1333
To page :
1339
Abstract :
The aim of this study was to investigate the effect of a 10-day ageing at 30 ± 2 °C on the texture of dry-cured hams processed at temperatures up to 18 ± 2 °C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24 h post-mortem: Low pH < 5.7, Medium pH = 5.7 ⩽ pH ⩽ 5.9, and High pH > 5.9), three salting times (6 d, 10 d and 14 d) and two ageing temperatures (18 °C and 30 °C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pHSM24 < 5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30 °C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18 °C for 12 months without affecting the product flavour.
Keywords :
Texture , Stress relaxation test , PH , dry-cured ham , salting , Ageing temperature , water content
Journal title :
Meat Science
Serial Year :
2008
Journal title :
Meat Science
Record number :
1488707
Link To Document :
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