Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

The viability of using microbial transglutaminase (MTGase) as a cold-set binder for restructuring and manufacturing deboned dry ham (RDH) was evaluated. The influence of meat pre-treatment, preparation of the MTGase, packing system and set temperature on the binding rate and force was tested using pork models and deboned legs. The best binding parameters were obtained when meat surfaces were evenly distributed with salts (NaCl, KNO3, NaNO2) and then washed with a saline solution (W), afterwards powder (P) or liquid (L) MTGase was applied, and simultaneous salting and vacuum packing (S) set at 7 °C were performed. The RDH manufactured following these procedures (WPS and WLS) was stable during drying and could resist the handling and production process. Binding force increased (p < 0.05) during 8 weeks of drying. Scanning electron microscopy analysis showed an increase of cross-links during the drying period of RDH related to the increase in binding force.