title: [Technology for the production of cured ham].
abstract: The main factors to be considered in the preservation of hams are: pH level, temperature and level of water activity. There are four different stages in the process of curing. (1) Selection of the raw material: the longer the time of curing, the higher the percentage of marbled fat has to be (to control the drying process). The temperature within the ham should be kept between 1 and 3 degrees C. (2) In the salting stage, nitrifiers are added and the hams are either coated with salt for 1 day per kg of ham, or a specific quantity of salt is applied in a massager or a tumbler. (3) In the post-salting stage, hams are kept below 5 degrees C for at least one month. During this stage salt diffuses throughout the ham. Some dehydration, and selection of bacteria occurs. On the outside of the ham fungi will grow, while inside Micrococcaceae are the dominant flora. Finally the hams pass to a drying-maturing stage. As the level of water activity falls, the temperature is increased, causing proteolysis and lipolysis, which are important for the development of texture and flavour of the ham.
authors: Centro de Tecnología de la Carne (IRTA), Granja Camps i Armet, Monells, Gerona.
authors: J
authors: J
authors: Arnau
mesh_terms: D000818:Animals; D003681:Dehydration; D005260:Female; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005520:Food Preservatives; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat; D009566:Nitrates; D009573:Nitrites; D012965:Sodium Chloride; D013552:Swine / Q000235:genetics; D013696:Temperature; D013997:Time Factors
chemical_list: D005520:Food Preservatives; D009566:Nitrates; D009573:Nitrites; D012965:Sodium Chloride
vernacular_title: Tecnología de elaboración del jamón curado.