Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production

Meat Science ◽  
2012 ◽  
Vol 90 (3) ◽  
pp. 858-864 ◽  
Author(s):  
Torunn T. Håseth ◽  
Oddvin Sørheim ◽  
Martin Høy ◽  
Bjørg Egelandsdal
Keyword(s):  
Computed Tomography ◽  
Salt Content ◽  
Dry Cured Ham

scholarly journals Ham salting in plástic bags: A way to reduce salt use?

2018 ◽  
Vol 36 (2) ◽  
pp. 166-173
Author(s):  
Joel Girón ◽  
Raúl Grau ◽  
José Manuel Barat
Keyword(s):  
Sensory Analysis ◽  
Total Mass ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Plastic Bags ◽  
Dry Cured Ham ◽  
Plastic Bag

The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

2011 ◽  
Vol 17 (2) ◽  
pp. 127-133 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
D. Martín ◽  
J.M. Barat ◽  
T. Antequera
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Salt Content ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Weight Losses ◽  
Dry Cured Ham ◽  
Salty Taste ◽  
Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

2011 ◽  
Vol 22 (1) ◽  
pp. 31-41 ◽  
Author(s):  
Margrethe Hersleth ◽  
Valérie Lengard ◽  
Wim Verbeke ◽  
Luis Guerrero ◽  
Tormod Næs
Keyword(s):  
Aging Time ◽  
Salt Content ◽  
Prolonged Aging ◽  
Dry Cured Ham ◽  
Reduced Salt ◽  
Prolonged Aging Time

Prediction of the salt content from water activity analysis in dry-cured ham

2017 ◽  
Vol 200 ◽  
pp. 29-39 ◽  
Author(s):  
Maria Martuscelli ◽  
Laura Lupieri ◽  
Giampiero Sacchetti ◽  
Dino Mastrocola ◽  
Paola Pittia
Keyword(s):  
Water Activity ◽  
Salt Content ◽  
Activity Analysis ◽  
Dry Cured Ham

Salt distribution in dry-cured ham measured by computed tomography and image analysis

Meat Science ◽  
2005 ◽  
Vol 69 (1) ◽  
pp. 9-15 ◽  
Author(s):  
Christian Vestergaard ◽  
Søren G. Erbou ◽  
Torunn Thauland ◽  
Jens Adler-Nissen ◽  
Per Berg
Keyword(s):  
Computed Tomography ◽  
Image Analysis ◽  
Dry Cured Ham ◽  
Salt Distribution

Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography

2011 ◽  
Vol 60 (1) ◽  
pp. 241-249 ◽  
Author(s):  
Eva Santos-Garcés ◽  
Israel Muñoz ◽  
Pere Gou ◽  
Xavier Sala ◽  
Elena Fulladosa
Keyword(s):  
Computed Tomography ◽  
Dry Cured Ham

Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

1999 ◽  
Vol 64 (1) ◽  
pp. 13-19 ◽  
Author(s):  
C Coutron-Gambotti ◽  
G Gandemer ◽  
S Rousset ◽  
O Maestrini ◽  
F Casabianca
Keyword(s):  
Lipid Composition ◽  
Salt Content ◽  
Sensory Attributes ◽  
Dry Cured Ham
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