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Vacuum Tumbling of Dry-Cured Hams¹

Virginia Polytechnic Institute and State University², Blacksburg 24061

Abstract

Twenty-four boneless (BO) and 24 bone-in (BI) hams were tumbled under 94.5 k Pa vacuum at 0 d and cured. One-half of these hams were vacuum tumbled intermittently (30 min tumble and 30 min rest) for 4 h, whereas the other hams were vacuum tumbled intermittently for 6 h. Subjective evaluations of BO and BI samples for color before and after cooking and for flavor after cooking were conducted and moisture, salt, nitrate and nitrite content were determined. Sampling was conducted at 0, 14 and 28 d after cure application and tumbling of BO hams and at 0, 14, 28 and 36 d for BI counterparts. Results of this study suggested that vacuum tumbling can increase cure penetration rate and color stability, especially for BO hams. Evaluations also revealed that penetration of cure adjuncts of accelerated cured samples were generally comparable with control samples cured for 70 d. A low correlation (r=.003) existed between cure time and flavor.

¹ Use of trade names does not imply an endorsement by the authors.

² Dept. of Food Sci. and Technol.