Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures

The salt uptake homogeneity is crucial in assuring quality in dry-cured hams. The aim of this study was to evaluate the effect of the water contents at the lean surface before salting and of the temperature during salting on the salt uptake. Pieces of loin stored at 3 °C for 3 days before salting absorbed less salt through a surface that has been dried during storage. A group of raw hams were subjected to different pre-salting storage times (0, 3 and 6 days) and another group subjected to different set room temperatures during salting (− 1.0, 0.5 and 4.0 °C). The duration of storage before salting and the temperature during salting had a negative and a positive effect on the average salt absorption, respectively. The most important effects appeared after 6 days of storage and at 4 °C. No significant differences in salt uptake homogeneity were found between storage times and between salting temperatures.