title: Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface.
abstract: This study evaluates the effect of three different relative humidities (RH) during the resting period on the composition of the external part of Semimembranosus muscle (2 mm thick) and the appearance of the surface of the dry-cured ham after resting and ageing. Forty-eight hams stored after salting for 40 days at 4±1 °C and three different RH (52±3, 78±3 and 85±3%) were studied. Half of the hams in each treatment were sampled after the resting period and the rest were aged for 8 additional months at the same temperature and RH. Storage of hams at 52% RH during resting produced a white appearance in some parts of the rind and increased the surface covered with oil drip. Hams stored at 78% showed a similar composition to those stored at 52%, except for the higher moisture content and lower Na/moisture ratio at the end of the resting period, and potassium content (on dry matter, dm) at the end of the process. At the end of resting no white rind was observed, and at the end of the process the surface covered with oil drip was slightly lower than at 52%. Storage of hams at 85% RH increased the surface pH, Na2HPO4.12H2O crystallisation, Mg (dm), Mg/moisture, K (dm) and NPN/NT at the end of the resting period, and increased the pH and Mg (dm), Mg/moisture, Na/moisture, K/moisture, the ash (dm) and ash/moisture contents and decreased the a(w) and the surface covered with oil drip at the end of the process.
authors: Institut de Recerca i Tecnologia Agroalimentàries, Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, E-17121 Monells, Girona, Spain.
authors: J
authors: J
authors: Arnau
authors: P
authors: P
authors: Gou
authors: J
authors: J
authors: Comaposada