Abstract
This study involves the use of food-grade chemicals in the integrated pest management of dry-cured ham through the use of 100% polyester weft knitted mesh nets, an idea that was derived from a previously published study in the literature. Tubular mesh nets that are used to contain dry-ageing hams, commonly referred to as ham nets, were treated with a patent-pending food-grade chemical solution (40% Propylene Glycol + 1% Propylene Glycol Alginate + 1% Carrageenan) to control ham mites. Both treated and untreated ham nets were compared for mechanical performance characteristics based on the following standards: abrasion resistance (ASTM D4966), elastic recovery (BS EN 14704-1:2005), breaking strength (ASTM D5034-09), and bursting strength (ASTM D3786). The results indicate that the chemical treatment had minimal to no impact on the mechanical performance characteristics of ham nets. The obtained SEM images also showed no negative effect on the fiber morphology due to the applied chemical solution. The findings support the use of treated ham nets to increase the end-use functionality and provide ham producers an option for integrated pest management without compromising mechanical performance needs.
Highlights
Dry-cured ham aging involves the use of textiles to hang the cured meat for 3–24 months to develop the desired flavor
The results indicated that the chitosan with Ag+ metal ion coating on the ham netting was significantly effective against the ham mites
The results will not validate the preliminary findings of no significant differences in the elastic recovery between treated and untreated ham nets
Summary
Dry-cured ham aging involves the use of textiles to hang the cured meat for 3–24 months to develop the desired flavor. One type of mite, Tyrophagus putrescentiae, commonly referred to as a ham mite, may grow on the ham’s surface [1]. A vital component of a pest management program in the ham industry uses the fumigant Methyl Bromide (MB). Since 1930, MB, as a fumigant, controlled ham mites during aging, but production is no longer permitted globally [2]. The dry-cured ham industry exercises an exemption to use the existing stock, and this has significantly increased the MB price. It is critical to find a safe, effective, and cheap alternative to MB before depleting the existing stock [3]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
