title: High pressure as an alternative processing step for ham production.
abstract: As high pressure processing (HPP) is becoming more and more important in the food industry, this study examined the application of HPP (500 and 600MPa) as a manufacturing step during simulated ham production. By replacing conventional heating with HPP steps, ham-like texture or color attributes could not be achieved. HPP products showed a less pale, less red appearance, softer texture and higher yields. However, a combination of mild temperature (53°C) and 500MPa resulted in parameters more comparable to cooked ham. We conclude that HPP can be used for novel food development, providing novel textures and colors. However, when it comes to ham production, a heating step seems to be unavoidable to obtain characteristic ham properties.
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Sylvia
authors.initials: S
authors.lastname: Pingen
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Nadine
authors.initials: N
authors.lastname: Sudhaus
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: André
authors.initials: A
authors.lastname: Becker
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Carsten
authors.initials: C
authors.lastname: Krischek
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany. Electronic address: Guenter.Klein@tiho-hannover.de.
authors.forename: Günter
authors.initials: G
authors.lastname: Klein
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003116:Color; D003258:Consumer Behavior; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000382:microbiology*; D011312:Pressure; D013552:Swine; D013696:Temperature
keywords: Cooked ham; High pressure; Meat quality; Pork