Influence of Processing on Adherence of a Highly Extended Ham to its Cooking Bag

摘要

Highly extended cook-in-the-bag hams (65/100 brine /meat), representative of the products currently manufactured in Canada for mass distribution, were prepared using standard industrial equipment. Adherence between the cooked product and its packaging film was evaluated by measuring the force required to peel an excised band of film from the product surface. Overall, film-product adherence did not change after two weeks of refrigerated storage and was not affected by the extent of tumbling (from 360 to 4500 total turns) or by the cooking cycle (constant temperature of 74 deg. C, constant temperature of 84 deg. C, or stepwise temperature increase, until core temperature reaches 69 deg. C).