Weibull analysis characterizes the breaking properties of dry-cured ham slices

- Uniaxial tensile test was used to predict the mechanical behaviour of dry cured ham tissues.
- The stress-strain curves present distinct and characteristic forms for each tissue.
- A wide variation for breaking strength values was obtained.
- Weibull distribution permits the facture probability of dry cured ham tissues to be estimated.
- Semimembranosus muscle and subcutaneous fat showed the highest characteristic strength.

The breaking strength (σ) and stress-strain relation of several muscles [biceps femoris (BF), semitendinosus (ST) and semimembranosus (SM)] and the subcutaneous fat (SF) from a Spanish dry cured ham (Protected Designation of Origin of white ham from “Teruel”) have been analysed by the uniaxial tensile test in order to predict the mechanical behaviour of this meat product. Thirty pieces were analysed and the stress-strain curves were obtained. A great dispersion of the σ values was observed. This leads to the necessity of employing statistical analyses to illustrate the extent to which strength values may vary. The Weibull analysis was applied to estimate the fracture probability. SM and SF showed the highest characteristic strength. The low values of the Weibull modulus indicate that dry-cured ham tissues behave as brittle materials. The stress-strain curves present characteristic forms for BF, ST and SM, which may be associated with their composition and the extent to which they are affected by the curing process.