Abstract
This study evaluated the effect of different air relative humidities (RH) on the nature and structure of the rind of dry-cured ham and of salted subcutaneous fat. After salting 16 hams were stored for 40 days at 4°C, and at two different RHs (50–55 and 80–85%). Salted subcutaneous fat samples were stored for 30 days at 15°C and at different RH (57.7, 70.8, 75.3 and 80.0%). Storage of hams at 50–55% RH after salting produced a whiteness on some parts of the rind, due to precipitation of salt inside the rind. Fat samples stored at 80.0% RH showed no oil drip and the fat cells observed microscopically were similar to non-salted cells. In contrast, fat samples stored at 57.7 and 70.8% RH showed oil drip and the fat cells from the external layer showed a wrinkled aspect in the optical microscope. Samples stored at 75.3% RH showed only a slight oil drip at the edges.
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