ABSTRACTBoneless closely trimmed hams were randomly assigned to six treatment groups to determine the effect of massaging time (4, 8, 12, 16, 20, and 24 hr) on selected ham characteristics. All hams were stitch pumped 30 above green boneless weight with a pickle containing water, salt, sugar, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite. Pickled hams were massaged continuously (30 mm forward‐30 mm reverse cycle) at 5 rpm in a 4°C cooler. Hams were stuffed into size 7 fibrous casings and processed in a smokehouse to an internal temperature of 67°C. Results showed that a massaging time increased there were significant (P<0.01) increases in bind, color uniformity, color intensity, and moisture retent
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