ABSTRACTThirty trichina‐infected hams were dry‐cured under laboratory conditions for 62 and 69 days using three curing formulations which included the partial (0, 25 and SO) substitution of NaCl by KCI. Each treatment rendered the product free of viable trichinae. Sixty commercial hams were processed at a dry‐cured ham plant. A high incidence of spoilage (62) was observed among hams commercially processed. The degree of spoilage appears to be associated with the final sodium plus potassium content of the product. This study suggests that potassium cnhanccs the absorption of curing ingredients thus providing better protection against spoilage microflora. Under minimal processing conditions. both NaCl and KCI have essentially the same ability to devitalize trichinae in drp‐cur
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