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• W2060191211 abstract "The aim of this study was to investigate the effect of a 10-day ageing at 30±2°C on the texture of dry-cured hams processed at temperatures up to 18±2°C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24h post-mortem: Low pH<5.7, Medium pH=5.7⩽pH⩽5.9, and High pH>5.9), three salting times (6d, 10d and 14d) and two ageing temperatures (18°C and 30°C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pH(SM24)<5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30°C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18°C for 12 months without affecting the product flavour." @default.
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• W2060191211 date "2008-12-01" @default.
• W2060191211 modified "2023-10-14" @default.
• W2060191211 title "Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time" @default.
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• W2060191211 doi "https://doi.org/10.1016/j.meatsci.2008.06.009" @default.
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