Effect of salt sort and salt mixtures with nitrate on some properties of dry hams
1986
Bucar, F. (Biotehniska fakulteta, Ljubljana (Yugoslavia). Katedra za tehnologijo mesa) | Zlender, B. | Djordjevic, V.
During the examination the pork hams intended for drying were divided into four groups and treated with sea salt, rock salt, a mixture of sea salt and nitrate (0,5%) and a mixture of rock salt and nitrate (0,5%). Sensory colour of fresh sample slices of the ham treated with the mixture of salt and nitrate was better than that of the ham treated only with rock or sea salt. Besides, the colour of the former was more stable. On the other hand, in the vacuum packed ham slices there were observed no differences in colour between those treated with nitrate and without it. The hams treated with rock salt showed an increased saltiness, salty aftertaste and NaCl content, in comparison with those treated with sea salt. The results indicated a significantly lower pigment conversion into a NO-form than it is usual in cured meat and meat products.
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