Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791710 | Meat Science | 2013 | 11 Pages |
Abstract
Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 °C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%). Raw hams were selected by pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N2, 20% CO2, and residual O2 in one of three intervals: < 0.1%, 0.1%-0.2%, or 0.2%-0.3%, and retail storage conditions: chill storage, 12 h light, 12 h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH24, salt content, and residual oxygen level had varying effects on the stability of the red color.
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Authors
Kathrine Holmgaard Bak, Gunilla Lindahl, Anders H. Karlsson, Elsa Lloret, Pere Gou, Jacint Arnau, Vibeke Orlien,