Abstract
ABSTRACTThree ham processing variables (tumbling, tenderization, and temperature) were optimized for cooked yield of both pre‐ and post‐rigor ham muscle (semimembranous). Through response surface methodology (RSM), it was determined that the optimum tenderization (80‐100% of knife blade capacity) and processing temperature (14‐16°C) conditions were approximately the same for both pre‐ and post‐rigor muscle. However, the optimum level of continuous vacuum tumbling (total revolutions) was much lower for pre‐rigor muscle (750 rev) than post‐rigor muscle (3500‐4000 rev).
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