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  • Title: Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process.
    Author: Morales R, Arnau J, Serra X, Guerrero L, Gou P.
    Journal: Meat Sci; 2008 Oct; 80(2):231-8. PubMed ID: 22063327.
    Abstract:
    The present study evaluated the effects of mild thermal treatments at the end of the drying process on physicochemical characteristics and instrumental and sensory texture in dry-cured ham. Experiment 1: effect of thermal treatments (4-46°C) for 4h and 24h. Experiment 2: time effect (4-168h) of thermal treatments at 30°C and 36°C. Both experiments were done on small dry-cured ham dices. Experiment 3: time effect (4-168h) of thermal treatment at 30°C on both instrumental and sensory texture of 4-cm-thick sections of dry-cured ham. The thermal treatment at 30°C for 168h on both dry-cured ham muscle dices (20mm×20mm×15mm) and dry-cured ham sections (4cmthick) decreased softness, adhesiveness and pastiness in BF muscle, without increasing hardness in SM muscle or affecting moisture, a(w) and proteolysis index.
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