Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams

Abstract

Influence of pre- or post-rigor conditions, short or long-time tumbling and 1.25 or 2.25% salt on the physical and chemical properties, quality and yield of hams were examined. Curing pre-rigor did not inhibit rigor, but long term tumbling slowed rigor development. Cell disruption and salt-soluble proteins extraction were enhanced more by processing pre-rigor than post-rigor. Pre-rigor intermittent tumbling for 18 hr produced a more uniform cured color and a more desirable slice appearance. Cohesiveness was improved by 18 hr intermittent tumbling. Bind strength at 6 hr intermittent tumbling of pre-rigor tissue was equivalent to that of 18 hr intermittent tumbling, suggesting that curing pre-rigor could reduce tumbling time.