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Research article - Peer-reviewed, 2013

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


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: <0.1%, 0.1%4.2%, or 02%-03%, 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 pH(24), salt content, and residual oxygen level had varying effects on the stability of the red color. (C) 2013 Elsevier Ltd. All rights reserved.


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

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      Food Science

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