Technology of dry-cured ham production: Science enhancing art

Research output: Contribution to journalArticlepeer-review

21 Scopus citations


• Dry-cured hams, such as country hams, are popular in the southeastern United States, where the colonists exploited the weather to preserve the perishable hams. • Significant variations exist in the processing methodology of drycured hams contributing to the differences in quality traits. • Extensive proteolysis and lipolysis contribute to flavor and texture, which are the major attributes critical to consumer acceptance of dry-cured hams.

Original languageEnglish
Pages (from-to)26-31
Number of pages6
JournalAnimal Frontiers
Issue number4
StatePublished - Oct 1 2012

Bibliographical note

Publisher Copyright:
© Rentfrow, Chaplin, and Suman.


  • Artisan ham
  • Country ham
  • Dry-curing
  • Lipolysis
  • Proteolysis

ASJC Scopus subject areas

  • Food Animals
  • Animal Science and Zoology


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