Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h30 to 19 h and with superior hams. The exudate after 19 h and 26 h tumbling showed a higher gel forming ability compared to 5 h30, which, in case of polyphosphate-free cooked hams produced with mixed and inferior meat quality, resulted in a better sliceability (less holes). However, tumbling time did not affect hardness, which was only influenced by ham quality, resulting in a softer polyphosphate-free cooked ham produced with inferior ham quality compared to the other quality classes

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham

The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h30 to 19 h and with superior hams. The exudate after 19 h and 26 h tumbling showed a higher gel forming ability compared to 5 h30, which, in case of polyphosphate-free cooked hams produced with mixed and inferior meat quality, resulted in a better sliceability (less holes). However, tumbling time did not affect hardness, which was only influenced by ham quality, resulting in a softer polyphosphate-free cooked ham produced with inferior ham quality compared to the other quality classes.status: Published onlin

Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production

Destructured zones in the core of cooked ham are associated with PSE in terms of biochemical characteristics. In this study, the potential of near-infrared spectroscopy (NIRS) to predict the suitability of fresh pork for the production of cooked ham was investigated. Using NIR spectra obtained in a first trial (inducing PSE characteristics in Longissimus thoracis et lumborum (LTL) muscles) and in a second trial (collecting Semimembranosus (SM) samples either with or without presence of visual PSE characteristics) resulted in 93.3 and 90.0 % correct classification after cross-validation for respectively the LTL and SM samples. In a third experiment, 48 fresh hams were processed to high-quality cooked hams, sliced, and visually classified as inferior or normal quality (i.e., presence or absence of destructured zones, respectively). Measuring NIR spectra on the Biceps femoris (BF) muscle after deboning resulted in a 56.5 % correct classification after cross-validation for inferior-quality hams. It can be concluded that NIRS has potential to discriminate PSE from normal pork.status: publishe

Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production

Destructured zones in the core of cooked ham are associated with PSE in terms of biochemical characteristics. In this study, the potential of near-infrared spectroscopy (NIRS) to predict the suitability of fresh pork for the production of cooked ham was investigated. Using NIR spectra obtained in a first trial (inducing PSE characteristics in Longissimus thoracis et lumborum (LTL) muscles) and in a second trial (collecting Semimembranosus (SM) samples either with or without presence of visual PSE characteristics) resulted in 93.3 and 90.0 % correct classification after cross-validation for respectively the LTL and SM samples. In a third experiment, 48 fresh hams were processed to high-quality cooked hams, sliced, and visually classified as inferior or normal quality (i.e., presence or absence of destructured zones, respectively). Measuring NIR spectra on the Biceps femoris (BF) muscle after deboning resulted in a 56.5 % correct classification after cross-validation for inferior-quality hams. It can be concluded that NIRS has potential to discriminate PSE from normal pork