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Revista Colombiana de Ciencias Pecuarias

Print version ISSN 0120-0690On-line version ISSN 2256-2958


GONZALEZ, María I; SUAREZ, Héctor  and  MARTINEZ, Olga. Influence of the cooking process and storage temperature on physicochemical, microbiological and sensorial characteristics of sliced ham. Rev Colom Cienc Pecua [online]. 2010, vol.23, n.3, pp.336-348. ISSN 0120-0690.

Both, cooking and storage, can affect processed meat traits. In this study, six treatments were evaluated: three internal cooking temperatures (72, 75, 78 °C) and two storage temperatures (4 and 8 °C). Mesophilic counts, lactic acid bacteria and color differed (p<0.001). The product heated to 75 °C, 5 minutes of retention, and stored at 4 °C (75 °C - 5 min - 4 °C) was the most stable. Regarding the content of volatile nitrogen bases, none of the treatments reached degradation levels above the established by technical regulations. As the storage time increased, hardness and instrumental adhesiveness also tended to increase, with the 75 °C - 5 min - 4 °C treatment resulting in the highest hardness value. For all the treatments, pH diminished and syneresis increased as the storage time increased.

Keywords : ham; shelf-life; texture.

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