PALATABILITY OF PRERIGOR AND MECHANICALLY PROCESSED NITRITE‐FREE HAMS

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Abstract
The effects of mechanical treatment (massaging) and prerigor infusion of a nitrite‐free salt solution on the palatability of nonheat‐processed hams were determined. Massaging in the prerigor state after salt infusion resulted in reduced thiobarbituric acid (TBA) reaction values in muscle tissue at the end of a 14‐day storage period at 3°C as compared to salt infusion alone either pre‐ or postrigor. Extended frozen storage (13 wk at ‐40°C) resulted in TBA values in adipose tissue in all treatment groups of a magnitude normally associated with rancid flavors. A meat tenderizing action by the massaging treatment was noted from Warner‐Bratzler shear tests performed on several muscles of dry roasted hams. Taste panel data also identified massaging treatment effects on tenderness but not on juiciness or flavor. The taste tests established that all treatment combinations produced nitrite‐free hams that were generally acceptable in most sensory attributes. Panel members associated the flavor and texture with that of uncured roasted pork.