title: Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles.
abstract: The aim of the present study was to describe the effect of NaCl and pH on the relationship between water content and hardness, cohesiveness and springiness in dry-cured muscles. The experiment was undertaken using 18 hams, selected in a commercial slaughterhouse. Half of the hams had a pH<5.7 and the rest a pH>6.2, measured on the semimembranosus muscle at 24-h postmortem. The semimembranosus and biceps femoris muscles were cut from hams, cured and individually packaged in bags and were laid in trays in a room at 2±2°C for 45days. Thereafter nine samples from each muscle were shaped like a parallelepiped and dried until different levels of drying, ranging from 28.5% to 59.7% water content, were attained. The rest of the muscle was ground and packaged until its subsequent physicochemical analysis. At the end of the drying period, a Texture Profile Analysis was used to determine textural parameters. The results indicated that for a range of X (kg H(2)O/kg dry matter) between 0.8 and 1.3 the hardness remains practically unchanged while for X<0.6 the hardness increases substantially. The samples from hams with low pH(SM) had greater hardness, cohesiveness and springiness than those from hams with high pH(SM). Dry-cured muscles with lower NaCl content showed lower hardness, cohesiveness and springiness, especially in those with pH(SM)>6.2. At X values lower than 0.6 the hardness was more influenced by water content than by NaCl content or pH(SM).
authors: Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia i Enginyeria de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet s/n, 17121 Monells, Girona, Spain.
authors: J
authors: J
authors: Ruiz-Ramírez
authors: J
authors: J
authors: Arnau
authors: X
authors: X
authors: Serra
authors: P
authors: P
authors: Gou