Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry‐Cured Ham Slices

J. D. KEMP, B. E. LANGLOIS, K. AKERS, W. J. MEANS, D. K. AARON

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Hams were cured and aged by three methods, two using nitrite and nitrate but with long or short aging times at controlled temperature, and one using no nitrite or nitrate with ambient aging temperature. Hams were sliced, vacuum‐packaged and stored at 0°C, 10°C or 21°C for 8 wk and examined weekly for white film, aroma, and aerobic, staphylococci, lactobacilli, yeast and mold counts. White film development was erratic. Aroma was closely related to aerobic counts. At 0°C bacterial counts and aroma remained normal for 8 wk. At 10°C many packages had acceptable counts and aroma at 8 wk but some were unacceptable by 4 or 5 wk. At 21°C many slices were unacceptable microbiologically and sensorily by 3 wk. Storage at or near 0°C is recommended for long shelf life.

Original languageEnglish
Pages (from-to)402-406
Number of pages5
JournalJournal of Food Science
Volume53
Issue number2
DOIs
StatePublished - Mar 1988

ASJC Scopus subject areas

  • Food Science

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