Share

EFFECTS OF PRE-CURE STORAGE AND SMOKING ON THE MICROFLORA AND PALATABILITY OF AGED DRY-CURED HAMS.

Author(s) : LANGLOIS B. E., KEMP J. D., JOHNSON A. E.

Type of article: Article

Summary

SIMILAR HAMS WERE HELD 3 AND 6 DAYS POSTMORTEM AT 275 K (2 DEG C), DRY-CURED, AND HELD AT 286 K (13 DEG C) FOR 4 WEEKS FOR SALT EQUALIZATION. HALF WERE THEN SMOKED AND HALF WERE NOT SMOKED. ALL HAMS WERE AGED FOR 3 MONTHS AT 297 K (24 DEG C). SIX HAMS FROM EACH GROUP WERE SELECTED FOR EXTERNAL MICROBIAL EVALUATION AND THREE WERE SELECTED FOR INTERNAL MICROBIAL EVALUATION BEFORE CURING, AFTER CURING, AFTER SALT EQUALIZATION OR SMOKING, AND AFTER AGING 1, 2 AND 3 MONTHS. AEROBIC COUNTS WERE HIGHER IN HAMS HELD 6 DAYS THAN IN THOSE HELD 3 DAYS BUT THE DIFFERENCE DECREASED AS PROCESSING TIME PROGRESSED. SMOKING DECREASED SURFACE COUNTS. ENTEROCOCCI, BACILLUS CEREUS AND FLUORESCENT PSEUDOMONAD COUNTS WERE INITIALLY LOW AND WERE VIRTUALLY ABSENT AFTER AGING 1 MONTH. COLIFORMS INITIALLY LOW WERE NOT DETECTED AFTER SALT EQUALIZATION. STAPHYLOCOCCI INCREASED THROUGH 3 MONTHS OF AGING WITH VERY FEW ISOLATES BEING COAGULASE-POSITIVE. YEASTS AND MOLDS D AGING. NO CLOSTRIDIUM PERFRINGENS OR SALMONELLA WERE DETECTED IN UNCU-RED HAMS.

Details

  • Original title: EFFECTS OF PRE-CURE STORAGE AND SMOKING ON THE MICROFLORA AND PALATABILITY OF AGED DRY-CURED HAMS.
  • Record ID : 1983-0159
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 3
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing