title: Recent advances in cured raw ham manufacture.
abstract: Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
authors.affiliation: a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
authors.forename: Ramona
authors.identifier: http://orcid.org/0000-0001-9331-257X
authors.initials: R
authors.lastname: Bosse Née Danz
authors.affiliation: b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
authors.forename: Anne
authors.identifier: http://orcid.org/0000-0002-0067-6006
authors.initials: A
authors.lastname: Müller
authors.affiliation: a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
authors.forename: Monika
authors.identifier: http://orcid.org/0000-0003-3386-6719
authors.initials: M
authors.lastname: Gibis
authors.affiliation: b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
authors.forename: Agnes
authors.identifier: http://orcid.org/0000-0003-1381-6271
authors.initials: A
authors.lastname: Weiss
authors.affiliation: b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
authors.forename: Herbert
authors.initials: H
authors.lastname: Schmidt
authors.affiliation: a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
mesh_terms: D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D000069466:Red Meat / Q000382:microbiology*
keywords: Raw ham processing; coagulase-negative staphylococci; curing techniques; meat starter cultures; microbiota; protective cultures