Relationship between pH before salting and dry-cured ham quality
The effect of pH before salting on pork quality was studied in two sets of experiments: 904 hams, set A; and 104 hams, set B; the latter was used to verify the results from A. After pH measurements, the hams were subjected to the traditional process for producing Spanish dry-cured ham and then evalu...
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| Veröffentlicht in: | Meat science 2004-08, Vol.67 (4), p.625-632 |
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| creator | Garcı́a-Rey, R.M Garcı́a-Garrido, J.A Quiles-Zafra, R Tapiador, J Luque de Castro, M.D |
| description | The effect of pH before salting on pork quality was studied in two sets of experiments: 904 hams, set A; and 104 hams, set B; the latter was used to verify the results from A. After pH measurements, the hams were subjected to the traditional process for producing Spanish dry-cured ham and then evaluated by an expert panel to correlate the sensory characteristics to the pH measurement before salting. The parameters evaluated were pastiness, softness, anomalous cut colour, crusting and white spots. Moisture, non-protein nitrogen, salt, protein, nitrate and nitrite were determined in samples from both experiments. The results obtained in experiment A showed that pastiness is closely related to the pH before salting (
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| doi_str_mv | 10.1016/j.meatsci.2003.12.013 |
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p<0.001), but not softness. From the receiver operating characteristics curve, a cut-off point of pH of 5.55 was selected to classify the raw material in two groups: normal-pH and low-pH hams. The pH before salting can also be correlated with the appearance of anomalous cut colour and crusting in hams. White spots were absent in both pH groups. Regarding compositional parameters, there were significant differences in moisture (
p<0.001), salt (
p<0.001), protein (
p<0.001), non-protein nitrogen (
p<0.001) and nitrate (
p<0.05) contents between low-pH and normal-pH hams. The results from experiment B, confirmed the relationship between pH before salting and the appearance of defective texture and colour in the final product. Also results from experiment B confirmed the compositional parameters found in experiment A. Thus, the pH before salting is a good predictor for meat quality allowing the classification of the raw material in the first stage of manufacture. After classification, some modifications to the processing can improve the final characteristics of dry-cured hams.]]></description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2003.12.013</identifier><identifier>PMID: 22061812</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>appearance (quality) ; Biological and medical sciences ; color ; Compositional parameters ; cured meats ; curing (food products) ; dried meat ; Dry-cured ham ; drying ; Food industries ; food processing quality ; Fundamental and applied biological sciences. Psychology ; ham ; hardness ; Meat and meat product industries ; meat quality ; nonprotein nitrogen ; pastiness ; potassium nitrate ; protein content ; Quality defects ; rapid methods ; raw meat ; salt content ; salting ; sensory evaluation ; sodium chloride ; sodium nitrite ; texture ; water content</subject><ispartof>Meat science, 2004-08, Vol.67 (4), p.625-632</ispartof><rights>2004 Elsevier Ltd</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c483t-8717185efeb301de9ef5d2d7a07be68f9ecc45dd456aa7c05dadd02173468bfc3</citedby><cites>FETCH-LOGICAL-c483t-8717185efeb301de9ef5d2d7a07be68f9ecc45dd456aa7c05dadd02173468bfc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174004000191$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15766825$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22061812$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Garcı́a-Rey, R.M</creatorcontrib><creatorcontrib>Garcı́a-Garrido, J.A</creatorcontrib><creatorcontrib>Quiles-Zafra, R</creatorcontrib><creatorcontrib>Tapiador, J</creatorcontrib><creatorcontrib>Luque de Castro, M.D</creatorcontrib><title>Relationship between pH before salting and dry-cured ham quality</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description><![CDATA[The effect of pH before salting on pork quality was studied in two sets of experiments: 904 hams, set A; and 104 hams, set B; the latter was used to verify the results from A. After pH measurements, the hams were subjected to the traditional process for producing Spanish dry-cured ham and then evaluated by an expert panel to correlate the sensory characteristics to the pH measurement before salting. The parameters evaluated were pastiness, softness, anomalous cut colour, crusting and white spots. Moisture, non-protein nitrogen, salt, protein, nitrate and nitrite were determined in samples from both experiments. The results obtained in experiment A showed that pastiness is closely related to the pH before salting (
p<0.001), but not softness. From the receiver operating characteristics curve, a cut-off point of pH of 5.55 was selected to classify the raw material in two groups: normal-pH and low-pH hams. The pH before salting can also be correlated with the appearance of anomalous cut colour and crusting in hams. White spots were absent in both pH groups. Regarding compositional parameters, there were significant differences in moisture (
p<0.001), salt (
p<0.001), protein (
p<0.001), non-protein nitrogen (
p<0.001) and nitrate (
p<0.05) contents between low-pH and normal-pH hams. The results from experiment B, confirmed the relationship between pH before salting and the appearance of defective texture and colour in the final product. Also results from experiment B confirmed the compositional parameters found in experiment A. Thus, the pH before salting is a good predictor for meat quality allowing the classification of the raw material in the first stage of manufacture. After classification, some modifications to the processing can improve the final characteristics of dry-cured hams.]]></description><subject>appearance (quality)</subject><subject>Biological and medical sciences</subject><subject>color</subject><subject>Compositional parameters</subject><subject>cured meats</subject><subject>curing (food products)</subject><subject>dried meat</subject><subject>Dry-cured ham</subject><subject>drying</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>ham</subject><subject>hardness</subject><subject>Meat and meat product industries</subject><subject>meat quality</subject><subject>nonprotein nitrogen</subject><subject>pastiness</subject><subject>potassium nitrate</subject><subject>protein content</subject><subject>Quality defects</subject><subject>rapid methods</subject><subject>raw meat</subject><subject>salt content</subject><subject>salting</subject><subject>sensory evaluation</subject><subject>sodium chloride</subject><subject>sodium nitrite</subject><subject>texture</subject><subject>water content</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhi0EotvCTwByQeolYWwnsXOiqAKKVAkJ6Nma2OPWq3xs7QS0_x6vdoEjp5nD874zehh7xaHiwNt322okXJINlQCQFRcVcPmEbbhWsqy51E_ZBiR0JVc1nLHzlLYAGRH6OTsTAlquudiwq2804BLmKT2EXdHT8otoKnY3efVzpCLhsITpvsDJFS7uS7tGcsUDjsXjikNY9i_YM49DopenecHuPn38cX1T3n79_OX6w21pay2XUiuuuG7IUy-BO-rIN044haB6arXvyNq6ca5uWkRloXHoHAiuZN3q3lt5wS6Pvbs4P66UFjOGZGkYcKJ5TYaDFkJyIbqMNkfUxjmlSN7sYhgx7jNkDvLM1pzkmYM8w4XJZnLu9enE2o_k_qb-2MrA2xOAyeLgI042pH_tjWpbLZrMvTlyHmeD9zEzd99FPgHQSaXh0PT-SFBW9jNQNPkZmiy5EMkuxs3hP8_-BnfAmNk</recordid><startdate>20040801</startdate><enddate>20040801</enddate><creator>Garcı́a-Rey, R.M</creator><creator>Garcı́a-Garrido, J.A</creator><creator>Quiles-Zafra, R</creator><creator>Tapiador, J</creator><creator>Luque de Castro, M.D</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20040801</creationdate><title>Relationship between pH before salting and dry-cured ham quality</title><author>Garcı́a-Rey, R.M ; Garcı́a-Garrido, J.A ; Quiles-Zafra, R ; Tapiador, J ; Luque de Castro, M.D</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c483t-8717185efeb301de9ef5d2d7a07be68f9ecc45dd456aa7c05dadd02173468bfc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>appearance (quality)</topic><topic>Biological and medical sciences</topic><topic>color</topic><topic>Compositional parameters</topic><topic>cured meats</topic><topic>curing (food products)</topic><topic>dried meat</topic><topic>Dry-cured ham</topic><topic>drying</topic><topic>Food industries</topic><topic>food processing quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ham</topic><topic>hardness</topic><topic>Meat and meat product industries</topic><topic>meat quality</topic><topic>nonprotein nitrogen</topic><topic>pastiness</topic><topic>potassium nitrate</topic><topic>protein content</topic><topic>Quality defects</topic><topic>rapid methods</topic><topic>raw meat</topic><topic>salt content</topic><topic>salting</topic><topic>sensory evaluation</topic><topic>sodium chloride</topic><topic>sodium nitrite</topic><topic>texture</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Garcı́a-Rey, R.M</creatorcontrib><creatorcontrib>Garcı́a-Garrido, J.A</creatorcontrib><creatorcontrib>Quiles-Zafra, R</creatorcontrib><creatorcontrib>Tapiador, J</creatorcontrib><creatorcontrib>Luque de Castro, M.D</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Garcı́a-Rey, R.M</au><au>Garcı́a-Garrido, J.A</au><au>Quiles-Zafra, R</au><au>Tapiador, J</au><au>Luque de Castro, M.D</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relationship between pH before salting and dry-cured ham quality</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2004-08-01</date><risdate>2004</risdate><volume>67</volume><issue>4</issue><spage>625</spage><epage>632</epage><pages>625-632</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract><![CDATA[The effect of pH before salting on pork quality was studied in two sets of experiments: 904 hams, set A; and 104 hams, set B; the latter was used to verify the results from A. After pH measurements, the hams were subjected to the traditional process for producing Spanish dry-cured ham and then evaluated by an expert panel to correlate the sensory characteristics to the pH measurement before salting. The parameters evaluated were pastiness, softness, anomalous cut colour, crusting and white spots. Moisture, non-protein nitrogen, salt, protein, nitrate and nitrite were determined in samples from both experiments. The results obtained in experiment A showed that pastiness is closely related to the pH before salting (
p<0.001), but not softness. From the receiver operating characteristics curve, a cut-off point of pH of 5.55 was selected to classify the raw material in two groups: normal-pH and low-pH hams. The pH before salting can also be correlated with the appearance of anomalous cut colour and crusting in hams. White spots were absent in both pH groups. Regarding compositional parameters, there were significant differences in moisture (
p<0.001), salt (
p<0.001), protein (
p<0.001), non-protein nitrogen (
p<0.001) and nitrate (
p<0.05) contents between low-pH and normal-pH hams. The results from experiment B, confirmed the relationship between pH before salting and the appearance of defective texture and colour in the final product. Also results from experiment B confirmed the compositional parameters found in experiment A. Thus, the pH before salting is a good predictor for meat quality allowing the classification of the raw material in the first stage of manufacture. After classification, some modifications to the processing can improve the final characteristics of dry-cured hams.]]></abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22061812</pmid><doi>10.1016/j.meatsci.2003.12.013</doi><tpages>8</tpages></addata></record> |
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| subjects | appearance (quality) Biological and medical sciences color Compositional parameters cured meats curing (food products) dried meat Dry-cured ham drying Food industries food processing quality Fundamental and applied biological sciences. Psychology ham hardness Meat and meat product industries meat quality nonprotein nitrogen pastiness potassium nitrate protein content Quality defects rapid methods raw meat salt content salting sensory evaluation sodium chloride sodium nitrite texture water content |
| title | Relationship between pH before salting and dry-cured ham quality |
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