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

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...

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Published inMeat science Vol. 84; no. 3; pp. 400 - 408
Main Authors Sánchez-Molinero, F., García-Regueiro, J.A., Arnau, J.
Format Journal Article
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
The effects of a reduced-oxygen atmosphere (ROA) ([O₂]<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 289days, six for 214 days in air+75days in ROA, and six in air for 289days. 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.
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.
The effects of a reduced-oxygen atmosphere (ROA) ([O(2)]&lt;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.
Author Sánchez-Molinero, F.
García-Regueiro, J.A.
Arnau, J.
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Issue 3
Keywords Mites
Modified atmosphere
Dry-cured ham
Microbiological analysis
Physicochemical analysis
Oxygen
Ham
Pork product
Meat product
Language English
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Snippet 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...
The effects of a reduced-oxygen atmosphere (ROA) ([O₂]<4.5%) during part or the whole of dry-cured ham processing on microbiological and physico-chemical...
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...
The effects of a reduced-oxygen atmosphere (ROA) ([O(2)]&lt;4.5%) during part or the whole of dry-cured ham processing on microbiological and physico-chemical...
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SubjectTerms 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
Title Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth
URI https://dx.doi.org/10.1016/j.meatsci.2009.09.008
https://www.ncbi.nlm.nih.gov/pubmed/20374802
https://search.proquest.com/docview/733865863
Volume 84
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