Dynamics of salt penetration during processing of pork prosciutto
2006
Antonic, B., Institut za zastitu zdravlja Republike Srpske, Banja Luka, Republika Srpska (Bosnia and Herzegovina) | Radovanovic, R., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Baltic, M., Fakultet veterinarske medicine, Beograd (Serbia)
The aim of this study was to determine salt penetration dynamics during processing of pork prosciutta. Eighteen samples of shaped pork loin (M. longissimus lumborum et thoracis) were salted with three different salt quantities (3% - experimental group 1; 3.5% - group 2; 4% - group 3). Salting process was performed in salting chamber (2 +/-2 deg C), during 8 days, but all stages of processing (salting/smoking/drying/ripening) were completed in 30 days. Determination of chloride content (% NaCl) was performed during all stages of process in two (A; B) cross section (1 cm thick) layers (A - 1 cm in depth from external surface; B - central part of muscle). Changes in salt content (all three groups; both layers) were more intensive in first four days of salting. During all phases of processing (30 days), in all the three experimental groups, salt content increased from 50 to 60 % (layer A) and from 72 to 76% (layer B). Final average salt content (% NaCl) in all examined samples (pork prosciutto) ranged from 3.6 to 4.4%.
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