Study of some physicochemical parameters during the successive stages of industrial production of cured-smoked ham
1986
Zoulfos, K. (Ministry of Agriculture, Athens (Greece). Veterinary Inst.)
The production of Cured-smoked ham from fresh pork meat compared with various methods of meat processing is considered to be the most complex one. Attention should be paid to the premium quality of the fresh meat, so that all possibility of error, which could lead to financial losses, could be avoided. In the present study variations of some physicochemical parameters which occured during the industrial processing of the pork meat, were examined. The effect of the different stages of the method on the weight change, pH, NaCl content and NaNO2 and KNO3 disintegration was investigated. After the wet curing, the pH value fell at 5.6 from 5.8 and remained so throughout the next phases. During the initial stages of the procedure (dry and wet curing) the meat slices which remained at the bottom of the salting container longer, lost more weight than the upper ones. However, these differences were not observedduring the next stages of production. The total weight loss in the 58-day production period was 22.2% (mean value). After curing a slight increase of the NaCl content was noticed. Disintegration of KNO3 and NaNO2 took place mainly during the three initial production stages e.g. dry and wet curing and the "Durchbrennen" phase. The disintegration of KNO3 which followed was partly, whereas the concentration of NaNO3 remained practically unchanged. The reduction of NO2-/NO3- content was up to 77%-regardless of the original concentration-during 58 days of production.
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