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Cured Ham Properties as Affected by Fresh Ham Quality¹

University of Kentucky, Lexington 40506

Abstract

Hams of high quality (Wisc. scores of 3 or 4) and hams of low quality (Wisc. score of 1) were compared for fresh traits, nutritive losses during holding and curing, weight losses during curing and aging, and aged characteristics.

High quality hams had higher pH values, higher myoglobin values and less expressible juice than low quality hams. Low quality hams had considerably more exudate and protein loss in the exudate than did high quality hams, both while fresh and during curing. The cut surface of the aged hams showed no significant difference in color, aroma or general appearance, and no difference in salt content. The low quality hams lost significantly more weight during curing and aging.

Palatability traits were similar for both groups. The high quality hams, however, were more tender when evaluated by the Warner-Bratzler shear device.

¹ Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article 73-5-6.

² Present address: North East Agricultural Research Center, Tha Pra, Khonkan, Thailand.