Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth

• Published in: Meat science Vol. 84; no. 3; pp. 400 - 408
• Main Authors: Sánchez-Molinero, F., García-Regueiro, J.A., Arnau, J.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: air; Animals; appearance (quality); Biological and medical sciences; cholesterol; Cholesterol - metabolism; Colony Count, Microbial; Color; cured meats; curing (food products); dried meat; Dry-cured ham; drying; Food Handling - methods; Food industries; Food Microbiology; Food Preservation - methods; Fundamental and applied biological sciences. Psychology; ham; Humidity; Hydrolysis; lipid content; Meat - microbiology; Meat - parasitology; meat aging; Meat and meat product industries; meat quality; microbial contamination; Microbiological analysis; microbiological quality; Mites; Mites - growth & development; Modified atmosphere; Muscle Proteins - metabolism; Muscle, Skeletal - chemistry; Muscle, Skeletal - microbiology; Oxidation-Reduction; Oxygen; Physicochemical analysis; physicochemical properties; proteolysis; relative humidity; Subcutaneous Fat; Swine; Mites; Modified atmosphere; Dry-cured ham; Microbiological analysis; Physicochemical analysis; Oxygen; Ham; Pork product; Meat product
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2009.09.008

The effects of a reduced-oxygen atmosphere (ROA) ([O 2] < 4.5%) during part or the whole of dry-cured ham processing on microbiological and physico-chemical parameters and mite growth were investigated in two independent experiments. In Experiment 1, six hams were processed in ROA and six in air for 275 days; in Experiment 2, where lower RH was used, six hams were processed in ROA for 289 days, six for 214 days in air + 75 days in ROA, and six in air for 289 days. Microbiological analyses during the process and physicochemical analyses in final products were carried out. The use of ROA during the whole process increased the L∗ colour parameter in the subcutaneous fat and proteolysis index and decreased b∗ in the external part of the subcutaneous fat and cholesterol oxide concentration. The use of ROA combined with low RH retarded microbial growth and prevented mite growth.