Bacterial Flora Associated with Rapid‐Processed Ham

Abstract

SUMMARYRecent work at Oklahoma State University has shown that ham can he satisfactorily processed in less than 15 hr from time of slaughter by accelerated processing techniques. Since these techniques by‐pass the conventional ZP‐hr chilling treatment, the number and types of bacteria present are of concern.A total of 40 (20 right and 20 left) hams were alternately assigned to either rapid or conventional processing methods following separation from their respective sides. Total bacterial counts were determined from representative samples of both fresh and cured muscle tissue aseptically removed from each ham at specified sampling points. The selective effects of processing temperature, pH, and processing techniques were evaluated in terms of bacterial flora common to the rapid and conventionally processed hams. Aerobic bacteria and pH measurements were statistically analyzed. Anaerobic spore populations were estimated by the most probable number method. The low incidence of anaerobic spores quantitated (4 of 38) limited the analysis of variance to evaluating differences in the total bacterial population. A comparison of the final mean pH values indicates that rapid processing does not appreciably affect the ultimate pH value. Because of the curing ingredients, pH, smoking, cooking, and the rapidity of processing, results indicated a inajor reduction in associative vegetative bacteria during the various stages of processing. Results reveal no significant bacteriological problems in the “new” concept on complete processing prior to initial chilling.