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Processing and Palatability Attributes of Artery and Stitch Pumped Hams

University of Georgia¹, Athens 30602

Abstract

A total of 348 fresh hams were subjectively scored for firmness, color, degree of two-toning and marbling prior to randomly assigning each ham to one of two processing treatments. Hams in Treatment I (242 hams) were stitch-pumped while those hams in Treatment II (106 hams) were artery-pumped. Individual ham weights were recorded prior to pumping, after pumping, priori to smoking and after smoking. Shrinkage data were obtained and related to treatment and initial quality scores. Center cut slices were removed from 31 hams and subjected to chemical analysis and sensory panel evaluation. These data indicated that hams in Treatment II exhibited significantly (P<.05) lower shrinkage values during the brine equilization period and higher overall yield values. The overall weight loss was significantly (P<.05) greater for hams possessing color scores which were indicative of low quality, than for hams with higher color scores. The palatability attributes of the hams were not altered by the use of different types of brine injection systems.

¹ Food Science Department.