Destructured zones in cooked cured hams. Chemical and physical characterisation of destructured areas in cooked cured hams.

摘要

Studies were conducted on batches of cooked cured hams manufactured in 2 meat processing factories. After slicing (1.5 mm slices), destructured and normal areas within the same muscle were analysed by several physical, chemical and biochemical techniques. Destructured muscle zones showed significantly higher L* and b* values, higher myofibril fragmentation index, lower a*-value, lower pH and softer texture than normal zones. Content of crude protein, several amino acids and DM were increased in thedestructured zones, whereas contents of sugar, NaCl, and total and insoluble connective tisue were decreased. Concn. of Cr, Zn, Ga, Y, Mo, Tl and U were lower in the destructured than the normal zones. Samples from different meat factories and differentmuscles showed small differences in the parameters studied. There were indications that protein denaturation and proteolysis are at least partially responsible for destructuring of cooked ham.