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vol. 4, nr. 1 (2004)
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Selected factors shaping the consistency of dry-cured hams
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Stanisław Tyszkiewicz , Michał Olkiewicz, Barbara Kłossowska
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Meat and Fat Research Institute, ul. Jubilerska 4, 04-190 Warszawa |
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vol. 4 (2004), nr. 1,
pp. 211-220
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abstract:
The subject of the studies undertaken was to determine the role of certain factors, affecting the shaping of the consistency of dry-cured hams in the manufacturing process. It was found that the weight of the hams after curing (M) and the pH value of meat turned out to be the main factors differentiating the consistency of dry-cured hams. The degree of dehydration of the hams, as characterized by water content (W) to protein content (B) ratio (W/B) was also significant, but it was differentiated depending on the weight of the hams, which indicates its secondary nature. No effect of the fat content on the results of the studies on consistency was found. From among the rheological parameters of meat, as determined by the instrumental CASRA method, the closest dependence on the pH value and the weight of the hams after curing was revealed by the deformation at the lowest stress (Dmin) and fluidity (F), characterizing the transformation of the substance with a loose structure into one with a concentrated structure. A good compliance of the parameters of CASRA instrumental analysis texture of dry-cured hams with the sensory evaluation of the consistency was stated. The sensory evaluation was most strongly affected by the plasticity (P), and then by the elasticity (E) and fluidity (F) of the hams.
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keywords:
pork meat, dry-cured hams, consistency, rheological characteristic
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original in:
Polish
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