Preparation of Raw Hams, Comparison of Texture, Colour, Moisture and Aw: OAJBS Publishers

Preparation of Raw Hams, Comparison of Texture, Colour, Moisture and Aw by R Letelier* in Open Access Journal of Biomedical Science (OAJBS)

Raw ham embodies an ancient culinary preparation, which is a way of preserving meat by salting and subsequent drying. In Chile, the demand for cured ham has been on the rise recently, which is why there has been a growing interest in taking advantage of the characteristics of naturally reared pigs and producing cured ham artisanal to give greater added value to the production. This work produced this product and evaluated its physical characteristics. The raw material was obtained from pasture-raised pigs. Five left legs salted with sodium chloride (Treatment A) and five right legs salted with a mixture of sodium chloride and potassium chloride (Treatment B) were used. The data obtained were compared with pork (control) and a commercial ham. The weight of the legs was measured weekly, obtaining a final weight loss of 6.81±0.35kg for treatment A and 6.89±0.35kg for treatment B, with a cumulative weight loss of 33.7 and 32.9% respectively. In relation to texture, colour, humidity percentage and aw, the values tend to be different between the hams of treatment A and B. It was not significant (p>0.05) between treatments.
https://biomedscis.com/fulltext/preparation-of-raw-hams-comparison-of-texture-colour-moisture-and-aw.ID.000272.php

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