The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams

Effects of early (1 h p.m. and 3 h p.m.) and ultimate pH (24 h p.m.) on level and amount of destructured zones in cooked cured hams were evaluated. In experiment 1, electrically stimulated (50 V, 14 Hz, 2 × 90 s) and non-stimulated carcass halves, both in combination with two cooling procedures (2 °C from 30 min p.m. vs. 120 min p.m.) resulted in 1.5–35.2 g/kg destructured zones in silversides and 58.4–120.0 g/kg destructured zones in topsides. A high temperature 1 h p.m. in silversides (P = 0.067) and topsides (P = 0.054) was identified as the most important predictor for the defect. In experiment 2, cooked cured hams from topsides selected according to ultimate pH groups (pH < 5.5, pH 5.5–5.7, pH > 5.7) showed between 12.3 and 61.8 g/kg destructured zones. Ultimate pH was specified as most important, however, statistically still not significant (P = 0.135) predictor for the defect. Chemical analysis resulted in low crude ash and high dry matter content as being characteristic for the defect.