Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

- The combined effect of HHP and IMF in sliced dry-cured ham was studied.
- The lipid/protein ratio determined the impact of HHP on oxidative stability.
- HHP treatment promoted oxidative instability during the last stage of storage.
- Dark storage preserved the quality for a longer time.
- HHP did not have a great impact on lean colour unlike IMF and storage time.

The effect of high hydrostatic pressure (HHP) (600 MPa) and intramuscular fat content (IMF) on colour parameters and oxidative stability of lipids and proteins in sliced vacuum-packaged Iberian dry-cured ham during refrigerated storage (120 days at 2 °C) was investigated. Several studies have investigated the influence of HHP on lipid oxidation of meat products. However, its effects on protein carbonylation, as also the influence of IMF content on this carbonylation are poorly understood. HHP treatment had a significant effect on lean lightness after 0 and 120 days of storage while IMF content increased lightness and yellowness over time. Regarding oxidative stability, the effect of HHP treatment depended on IMF content samples with a high IMF having greater lipid instability while samples with a low IMF underwent more protein carbonylation.