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Effect of Antemortem Injection of Papain on the Tenderness and Quality of Dry-Cured Hams^{1, 2,}

University of Kentucky, Lexnigton 40506

Abstract

THE dry-cured and aged, or country-style, ham is generally considered less tender than commercially processed, pumped ham. Rogers, Kemp and Varney (1965) reported on the use of papain to overcome this problem. They applied the enzyme to fresh hams by injecting into the femoral artery. Treated hams were significantly more tender after drycuring and aging, but wereconsidered objectionable because of the mushy texture of the lean.

The objective of this research was to study the quality characteristics of dry-cured and ages hams produced from hogs injected with a papain solution 30 rain. prior to slaughter.

The objective of this research was to study the quality characteristics of dry-cured and ages hams produced from hogs injected with a papain solution 30 rain. prior to slaughter.

¹ The investigation reported in this paper (70-5-68) is in connection with a project of the Kentucky Agricultural Experiment Station and is published with approval of the Director.

² The authors gratefully acknowledge the assistance of Dr. D. Dal Kratzer , Associate Professor of Animal Sciences, for advice on statistical analysis.

³ Present address: State University of New York Agricultural and Technical College, Alfred, New York.