Abstract
Chemical composition and catheptic activity were determined in fresh chilled hams and four lots of cured hams subjected to different pre‐curing treatments. Hams were sampled after aging (storage) of 2, 4 and 6 months at 29 °C. Moisture decreased, while protein, salt and free amino acid concentrations increased with aging time of cured hams, but treatment effects were similar. Frozen, thawed cured hams aged for 2 months exhibited the highest specific enzyme activity but decreased in enzyme activity after 4 and 6 months of aging. Free amino acid concentration after aging was higher in hams frozen 1–3 yr (X̄= 2.3) at −29 °C than for those frozen 0 or 2 days.
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