Drying of cured ham in ripening room and in vacuum with a following ripening [German]

摘要

Production of dry ham take place by curing of meat with a following drying and ripening. The drying was managed in a drying room and in a vacuum chamber. By comparing with room drying, vacuum drying was more than threefould faster. This is an adventage by mild cured hams (3,5% nitrite cured salt addition) by that water activity deacrease quicker, and cured ham become bacteriological stability earlyer. The storage parameters of vacuum packed hams, as we looked for, water content, water activity, salt content and colour, were by both operations similary. Also the sensoric parameters show no noticeable differences, but the vacuum dried ham was more intensive in smell. The index of proteolyse (PI-value) became after one year nearly the values of good riped Parma ham.