title: The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
abstract: Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13°C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%). Raw hams were selected by pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N2, 20% CO2, and residual O2 in one of three intervals: <0.1%, 0.1%-0.2%, or 0.2%-0.3%, and retail storage conditions: chill storage, 12 h light, 12 h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH24, salt content, and residual oxygen level had varying effects on the stability of the red color.
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark.
authors.forename: Kathrine Holmgaard
authors.initials: KH
authors.lastname: Bak
authors.forename: Gunilla
authors.initials: G
authors.lastname: Lindahl
authors.forename: Anders H
authors.initials: AH
authors.lastname: Karlsson
authors.forename: Elsa
authors.initials: E
authors.lastname: Lloret
authors.forename: Pere
authors.initials: P
authors.lastname: Gou
authors.forename: Jacint
authors.initials: J
authors.lastname: Arnau
authors.forename: Vibeke
authors.initials: V
authors.lastname: Orlien
mesh_terms: D000818:Animals; D003116:Color; D003890:Desiccation / Q000379:methods*; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D010100:Oxygen / Q000378:metabolism*; D011312:Pressure; D012965:Sodium Chloride / Q000378:metabolism*; D013552:Swine
chemical_list: D012965:Sodium Chloride; D010100:Oxygen