Cured Ham Research Articles

Production of Ochratoxins A and B on Country Cured Ham

Two strains of Aspergillus ochraceus and six of Penicillium viridicatum isolated from country cured hams were screened for production of ochratoxins A and B. None of the isolated P. viridicatum strains yielded detectable amounts of ochratoxin A or B, whereas both strains of A. ochraceus produced ochratoxins A and B on rice, defatted peanut meal, and country cured ham. After 21 days of incubation on ham, one-third of the toxin was found in the mycelial mat on the ham surface, whereas two-thirds had penetrated into the meat to a distance of 0.5 cm.

Identification and Aflatoxin Production of Molds Isolated from Country Cured Hams

Of 562 molds isolated from country cured hams, 403 isolates were of the genus Penicillium, 121 were Aspergillus, and 36 were Cladosporium, Alternaria, and other genera.

RADIO‐FREQUENCY PASTEURIZATION OF CURED HAMS

SUMMARYRadio‐frequency heating at 60 and 2450 MHz in conveyorized equipment was compared with conventional hot water treatment for pasteurization of small cured hams packed in Cryovac casings inside moulds. For lean 2‐lb hams, treatment time to reach the desired central temperature could be reduced to 1/3 by heating in a condenser field tunnel operating at 60 MHz, with substantial reduction of juice losses and a tendency to improve sensory quality compared with that obtained with hot water processing. Treatment time could be further reduced by roughly the same extent by processing at 2450 MHz, but product thickness had to be reduced to secure sufficient heat penetration. Temperature gradients end juice losses were comparable to those in hot water treatment. At 2450 MHz in particular, but also at 60 MHz, bacterial surface counts were considerably higher than in the controls, suggesting the need for higher final surface temperature or supplementary heat treatment, which will lower the differences in processing time and juice loss between methods.

Aflatoxin production in meats. II. Aged dry salamis and aged country cured hams.

Italian-type salamis contaminated with Aspergillus flavus were more likely to develop aflatoxins during aging than were smoked Hungarian-type salamis under the same conditions. Temperatures below 15 C and humidities of less than 75% were found to prevent aflatoxin development during the aging of salami. The aging of salami for 8 weeks and the presence of curing ingredients, especially pepper and sodium nitrite, tended to reduce the amounts of aflatoxins found. Aflatoxins were produced by A. flavus and A. parasiticus on 6- to 9-month-old country cured hams during aging when the temperature approached 30 C.

BACTERIOLOGICAL COMPARISONS OF HOT PROCESSED AND NORMALLY PROCESSED HAMS

SummaryA preliminary study of the bacteriological comparisons of hot processed and normally processed hams was made in cured unsmoked and cured smoked hams. Higher bacterial counts were found in the hot processed hams. Staphylococci were isolated from both hot processed and normally processed hams. Coagulase-positive staphylococci were isolated from one hot processed ham.

Relationship between Carcass Measurements and Organoleptic Quality in Commercial and Country-Style Cured Ham

Relationship between Carcass Measurements and Organoleptic Quality in Commercial and Country-Style Cured Ham

Yield and Quality of Cooked Edible Portion of Smoked Hams

Yield and Quality of Cooked Edible Portion of Smoked Hams