Fresh Ham Storage as Related to Dry-Cured Ham Properties

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Abstract
Hams were obtained 2 days postmortem and divided into controls (cured on arrival) and hams subjected to holding temperatures of 1.7, 4.4 and 7.2 C. Six hams from each temperature group were held for 2, 4 and 6 days and then cured. Hams were cured from 30 to 32 days at 3 C, held at the same temperature for salt equalization for 24 to 25 days, smoked at approximately 32 C for 24 hr. and aged at 24 C for 3 months. After aging, the hams were cut, evaluated for color, firmness, aroma and general appearance. Center slices were broiled and evaluated by a palatability panel for tenderness, flavor, saltiness and overall satisfaction. In addition, Warner-Bratzler shear values were obtained on 2.54 cm cores. Visual appraisal showed no significant differences in color, firmness, aroma or general appearance. Most were red, firm, with good aroma and with a good-to-excellent general appearance. As precuring holding time increased from 0 to 6 days, tenderness, flavor and overall satisfaction decreased (P<.05), with most of the decrease occurring between the fourth and sixth day. Most hams in the 6-day group were still acceptable, however. Saltiness increased linearly (P<.01) as holding time increased. Only minor differences were attributed to holding time. Tenderness was positively correlated with flavor and overall satisfaction but negatively correlated with shear values and weight loss. Flavor was negatively correlated with saltiness and positively with overall satisfaction, with no significant correlations with shear values or weight loss. Saltiness was negatively correlated with overall satisfaction but positively with shear values and weight loss. In general, holding hams at temperatures up to 7.2 C for 4 days past normal curing time had no detrimental effect on the cured product. Hams held 6 days, however, although acceptable, were less desirable than those held a shorter time. Copyright © 1974. American Society of Animal Science. Copyright 1974 by American Society of Animal Science

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