Effect of Fresh Ham Quality on Aged Ham Quality

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Abstract
Three trials were conducted, involving 32, 32 and 48 hams, respectively, with trials 2 and 3 having two weight groups (8.2–9.1 kg. and 6.4–7.3 kg.). Half of the hams in each trial had quality scores of 1–2, and half had scores of 3–5 based on the Wisconsin quality standards. Fresh lean samples from the high quality hams contained more ether extract and had a higher pH, but were similar to low quality hams in water and protein. Hams were dry-cured, hung for 1 mo. for salt equalization and smoked at 35–38° C. for 24 hr. Hams in group 1 were aged 12 wk. at weekly intermittent temperatures of 18 and 35° C, while hams in groups 2 and 3 were aged at 24° C. for 5 mo. and 4 mo., respectively. Percent weight loss was greater in the low quality group in all trials and in both weight groups. In cured hams there were no significant differences in moisture content due to quality. Ether extract was higher in high quality hams, while protein and salt content was greater in low quality hams. Shear force values were similar in trial 1, but generally favored the low quality hams in trials 2 and 3. Palatability scores favored the high quality hams in trial 1 with only minor differences in trials 2 and 3. Free fatty acid values varied. They were higher in low quality hams in trial 1, lower in trial 2, and showed no significant difference in trial 3. The only consistent advantages in favor of high quality hams in the three trials were a reduction in weight loss during the processing and aging periods, a lower salt content and a higher ether extract content. There was no consistent relationship between visual quality and eating quality.

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