Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

The effects of using a reduced-oxygen atmosphere (ROA) ([O2] < 4.5%) for dry-cured ham processing on sensory traits and on the reduction of the development of “coquera” (development of musty off-odours due to the formation of hollows or cracks between the muscles located around the coxofemoral joint and the subsequent growth of microorganisms and mites in this area) were investigated at two environmental relative humidity conditions in two independent experiments. In Experiment 1, six hams were processed in ROA and six in air for 275 days; in Experiment 2, where a lower RH than in Experiment 1 was applied, six hams were processed in ROA for 289 days, six for 214 days in air + 75 d in ROA, and six in air for 289 days. Sensory analyses were performed on the final product. The use of ROA increased brightness, external redness, white film, pastiness, bitterness and raw meat, metallic and pigsty flavours and reduced musty odour, external matured odour, sweetness, aged and matured flavours and overall liking, these changes being more important when ROA was used during the whole process. The drying of hams in ROA is considered inadequate to produce traditional dry-cured hams because it has negative effects on some sensory properties.