Effect of Pre-Cure Freezing and Thawing on the Microflora, Fat Characteristics and Palatability of Dry-Cured Ham

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Abstract
Hams were placed in cure after thawing by 3 methods: at 2C, at 16C, and in water at 37C. A fourth group was placed in cure while still frozen. Microbiological populations and fat rancidity tests were determined at various intervals during processing. Sensory scores and tenderness values were determined after 3 months of aging. Clostridium perfringens, Bacillus cereus, Escherichia coli, coliforms and enterococci were not detected after salt equalization. Hams cured without thawing had lower initial bacterial, yeast and mold counts but no differences among thaw groups were observed in counts during aging. Hams thawed in water had lower flavor and overall satisfaction scores than the other groups. Fat breakdown as noted by FFA, TBA and peroxide values increased with aging but were erratic although ham cured without thawing had lower peroxide values. Satisfactory dry-cured aged hams were produced regardless of method of thawing. However, since hams cured without thawing had less weight loss, lower peroxide numbers, lower initial microbial counts and similar final microbial counts and sensory scores, it appears that hams do not need to be thawed to produce dry-cured aged hams.