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

Bak, Kathrine Holmgaard; Lindahl, Gunilla; Karlsson, Anders H.; Lloret, Elsa; Gou, Pere; Arnau, Jacint; Orlien, Vibeke

doi:10.1016/j.meatsci.2013.05.004

Abstract

Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 degrees C, 5 min), raw meat pH(24) (low, normal, high), salt content (15,30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-030%). Raw hams were selected by pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice (R) (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N-2, 20% CO2, and residual O-2 in one of three intervals:

Keywords

High pressure; Color stability; Residual oxygen; Myoglobin; Quick-Dry-Slice; Minced cured restructured ham

Published in

Meat Science
2013, volume: 95, number: 2, pages: 433-443
Publisher: ELSEVIER SCI LTD

SLU Authors

Lindahl, Gunilla
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Karlsson, Anders
- University of Copenhagen

UKÄ Subject classification

Food Science

Publication identifier

DOI: https://doi.org/10.1016/j.meatsci.2013.05.004

Permanent link to this page (URI)

https://res.slu.se/id/publ/44475