Article ID Journal Published Year Pages File Type
2450342 Meat Science 2010 8 Pages PDF
Abstract

Effects of early (1 h p.m. and 3 h p.m.) and ultimate pH (24 h p.m.) on level and amount of destructured zones in cooked cured hams were evaluated. In experiment 1, electrically stimulated (50 V, 14 Hz, 2 × 90 s) and non-stimulated carcass halves, both in combination with two cooling procedures (2 °C from 30 min p.m. vs. 120 min p.m.) resulted in 1.5–35.2 g/kg destructured zones in silversides and 58.4–120.0 g/kg destructured zones in topsides. A high temperature 1 h p.m. in silversides (P = 0.067) and topsides (P = 0.054) was identified as the most important predictor for the defect. In experiment 2, cooked cured hams from topsides selected according to ultimate pH groups (pH < 5.5, pH 5.5–5.7, pH > 5.7) showed between 12.3 and 61.8 g/kg destructured zones. Ultimate pH was specified as most important, however, statistically still not significant (P = 0.135) predictor for the defect. Chemical analysis resulted in low crude ash and high dry matter content as being characteristic for the defect.

Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
, , , , , ,