Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings

Abstract

The ham mite, Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae), is the predominant pest of dry-cured pork during aging. This research was conducted 1) to determine the minimal concentrations of propylene glycol necessary for food grade coatings to control mites; and 2) to determine if sensory differences could be detected in hams that were treated with food grade coatings in commercial facilities using difference from control sensory tests. Ham cubes coated with either xanthan gum + 15% propylene glycol or propylene glycol alginate + carrageenan + 7.5% propylene glycol were the lowest propylene glycol concentrations that were effective (P < 0.05) at controlling mite infestations under laboratory conditions. Whole hams from commercial plants that were dipped with coatings were slightly different (P < 0.05) from the non-dipped control hams with respect to flavor, texture and moistness in the first trial. However, hams sprayed with coatings, a lower-cost application than dipping, did not cause sensory differences (P > 0.05) when compared to the control with respect to flavor, texture, moistness, and weight loss in trial 2. This research indicated that dry-cured ham processors could potentially spray these coatings on dry-cured hams during aging to control mite infestations in their plants without negatively impacting the sensory quality of the hams.