Aged ham slices, bone‐in or boneless, were vacuum‐packaged and stored at 2°C or 24°C for 8 wks. White film was more abundant on bone‐in slices. Color was not affected by treatment. Aroma remained normal at 2°C for all slices but abnormal aromas developed in some 24°C packages by 2 wk and in all packages by 8 wk. Aerobic and staphylococci counts on bone‐in and boneless slices at 24°C were high at 2 wk and remained high, while lactobacilli counts were highest at 2 wk, decreased to initial levels by 4 wk and increased again to 8 wk. Yeast and mold counts at both temperatures decreased with storage but at a faster rate in bone‐in hams.
|Number of pages||3|
|Journal||Journal of Food Science|
|State||Published - Jul 1989|
ASJC Scopus subject areas
- Food Science