Abstract
AbstractThe effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry‐cured hams were evaluated in three experiments. Freezing of green hams did not affect the tyrosine concentration but increased the formation of tyrosine crystals and decreased white film intensity. The incidence of hams with tyrosine crystals and white film was lower in those with high pH meat. White film increased as the storage temperature decreased and was not found to be present around the tyrosine crystals.
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