J. Anim Sci.
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J. Anim Sci. 1971. 32:624-627.
© 1971 American Society of Animal Science
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Effects of Shelf Temperatures, Storage Periods and Rehydration Solutions on the Acceptability and Chemical Composition of Freeze-Dried Precooked Commercially Cured Ham1

Roger P. Jones2 and Robert W. Rogers

Mississippi State University, State College 39762

Abstract

The effects of shelf temperatures during freeze-drying, storage conditions, and rehydration solutions were studied on freeze-dried precooked commercially cured ham. Treatments also consisted of frozen and control samples of ham. All freeze-dried treatments of ham while having good acceptability ratings, were significantly (P<.05) inferior in all palatability factors when compared to the control samples and frozen samples stored for 2 months and 6 months. Flavor and overall satisfaction values for frozen samples significantly (P<.05) decreased with increasing time of storage. Shelf temperature during drying was the factor that had the greatest influence on tenderness values of freeze-dried ham. The drying temperature of 37.8 C was more desirable than the 26.7 C temperature. Rehydration solution had little effect on taste panel ratings. Freeze-dried ham samples withstood storage very well and were just as acceptable after 6 months as they were after 2 months of storage. The possible reasons for these findings were discussed, as well as, the effects of treatments on chemical composition and TBA values.

Footnotes

1 Published with the approval of the Director of the Mississippi Agricultural Experiment Station as Journal Paper No. 1961 from the Department of Animal Science.

2 Data from a dissertation submitted to the faculty of Mississippi State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy.






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Copyright © 1971 by the American Society of Animal Science.