Assessing the use of frozen pork meat in the manufacture of cooked ham

作者：Basso Los Francine Gomes; Prestes Rosa Cristina; Granato Daniel; Silva Simoes Deise Rosana; Roman Silvane Souza; Demiate Ivo Mottin

来源：Food Science and Technology, 2016, 36(1): 124-131.

DOI：10.1590/1678-457X.0066

• histology
• sensory analysis
• texture
• freezing-thawing

This study aimed to evaluate the effects of slow (-18 degrees C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at -18 degrees C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

• 出版日期2016-3