Physico-chemical Characterization of "Bone Taint" in Spanish Dry-cured Hams
Samples of Spanish dry-cured hams were analyzed using several physico-chemical parameters (moisture content, chlorides, water activity, nitrate, nitrite, total volatile basic nitrogen [TVBN], pH, and oxidation-reduction potential [Eh]) The samples (n = 76) were taken
from three basic types of dry-cured hams produced in Spain: slow-cured hams from white pigs (n = 39), fast-cured hams from white pigs (n = 15), and hams from black-skinned Iberian pigs (n = 22). Overall, 56 samples (73.7%) showed the "bone taint" condition, and the remaining
20 hams (26.3%) were normal, and therefore considered as a control group. The objective of this research was to establish the possible circumstances that determine the alteration by means of the differences found in the values of the analyzed measurements in both groups of samples (altered
versus normal ones). The hams with "bone taint" were, in general terms, those with a higher TVBN content, a greater pH, and a lower Eh, attributable to an anomalous development of the proteolytic phenomena. The conjunction of a lower concentration of chlorides, greater moisture
content, and a higher aw in the affected hams may have created the conditions favorable for tissue enzyme and/or microbial activity.
SPANISH DRY-CURED HAMS
Document Type: Research Article
Department of Animal Production & Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, #50013 Zaragoza, Spain
Publication date: June 1, 1997
More about this publication?
IAFP members must first sign in on the right to access full text articles of JFP
First published in 1937, the Journal of Food Protection®
, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal
is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection®
is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: email@example.com
or Web site: www.foodprotection.org
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites