Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time

The aim of this study was to investigate the effect of a 10-day ageing at 30 +/- 2 degrees C on the texture of dry-cured hams processed at temperatures up to 18 +/- 2 degrees C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24 h post-mortem: Low pH 5.7, Medium pH = 5.7 <= pH <= 5.9, and High pH > 5.9), three salting times (6 d, 10 d and 14 d) and two ageing temperatures (18 degrees C and 30 degrees C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pH(SM24) < 5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30 degrees C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18 degrees C for 12 months without affecting the product flavour. (C) 2008 Elsevier Ltd. All rights reserved.