During ham processing, muscle pieces must be tightly bound to develop a protein matrix that could eventually be sliced and handled without breakage. It is a process in which many details have to be carefully observed to obtain a wholesome finished product.
Specifically, raw material selection, formulation and processing parameters all are critical.
Raw materials
Muscles from the leg are traditionally preferred, although in many places in the world other cuts are also used to produce ham. In the United States, by regulation, all ham meat must come from the ham or leg muscles.
For optimum texture, muscles for ham processing should be lean, free of excessive connective tissue and of normal pH (greater than 5.3-5.5).
Sub-optimal pH in ham muscles could result in a condition commonly known as PSE (pale, soft and exudative) meat with inadequate bind. Hams with a lot of PSE meat can have poor color stability and a very loose texture that will easily rupture upon slicing. It is better to prevent PSE than to correct it. Processors should assess the problem and work out preventive measures with their suppliers.
Meat with excessive membranes, tendons, ligaments or fat will not yield product of the same quality as hams made with lean and denuded pieces of meat. If not-so-lean materials, like pork trim, are used for cost efficiency, it's common to grind them finely and blend them with higher-quality materials as "binder" meat. Particle reduction will maximize the functionality of these binder meats.
Formulation
Adequate slicing ability and bite requires promoting protein-protein interactions. Achieving adequate ionic strength optimizes these interactions; salt concentrations of 4 percent-5 percent are best.
Salt and nitrite (156 ppm) are indispensable for ham processing. Salt solubilizes the myofibrilar proteins that will cement meat pieces together after heat coagulation.
Other important ingredients to consider when formulating a ham are:
Water: Water is the second most abundant ham ingredient after the meat. It needs to be free from microbial and physical contamination. Avoid hard water for optimum performance.
Phosphates: Phosphates may act as sequestrants of heavy metals that might be present in water. They can also moderate the pH to promote maximum water-holding capacity and facilitate the solubilization of myofibrilar proteins. The maximum level allowed is 500 ppm.
Moisture-retention ingredients: Examples include starches, hydrocolloids and non-meat proteins that would bind extra moisture and synergize with meat proteins to strengthen and form an elastic protein matrix.
Processing
Tumbling, massaging and blending are basic in ham processing. All these operations provide enough physical action and friction so protein is extracted and distributed. Vacuum pressure opens up the muscle structure, which facilitates moisture uptake, and removes oxygen from the system. Lower oxygen levels promote color stability and microbial shelf life.
Friction and physical action in a high-protein system may also lead to foam formation that results in product defects, unless an adequate vacuum level is provided (greater than 25 mm HG). Similarly, an increase in temperature due to friction must be controlled during processing to prevent protein denaturation and microbial growth.
Work times from two to eight hours — depending on equipment and extension level — are not uncommon. A resting period of eight to 12 hours for curing also strengthens the protein-protein interactions, promoting a cohesive and firm texture.
Stuffing is another step in ham processing in which vacuum pressure can help prevent air pockets and defects. Ham can be filled in a cook-in bag, in casings or in nets. Positive energy exerted by the stuffing material will be important for enhancing protein-protein interactions and bind.
Cooking completes the process. During the thermal treatment, extracted meat proteins, non-meat proteins and other gels synergize and coagulate to form a tri-dimensional elastic network. The minimum temperature to cook cured ham is 155 degrees F to achieve an adequate kill of pathogenic bacteria.
Finally, the ham is chilled to 27 degrees-30 degrees F for slicing, browning or final packaging, depending on the finished product being manufactured. These low temperatures during the last steps will result in better slicing ability and shelf life.
Specifically, raw material selection, formulation and processing parameters all are critical.
Raw materials
Muscles from the leg are traditionally preferred, although in many places in the world other cuts are also used to produce ham. In the United States, by regulation, all ham meat must come from the ham or leg muscles.
For optimum texture, muscles for ham processing should be lean, free of excessive connective tissue and of normal pH (greater than 5.3-5.5).
Sub-optimal pH in ham muscles could result in a condition commonly known as PSE (pale, soft and exudative) meat with inadequate bind. Hams with a lot of PSE meat can have poor color stability and a very loose texture that will easily rupture upon slicing. It is better to prevent PSE than to correct it. Processors should assess the problem and work out preventive measures with their suppliers.
Meat with excessive membranes, tendons, ligaments or fat will not yield product of the same quality as hams made with lean and denuded pieces of meat. If not-so-lean materials, like pork trim, are used for cost efficiency, it's common to grind them finely and blend them with higher-quality materials as "binder" meat. Particle reduction will maximize the functionality of these binder meats.
Formulation
Adequate slicing ability and bite requires promoting protein-protein interactions. Achieving adequate ionic strength optimizes these interactions; salt concentrations of 4 percent-5 percent are best.
Salt and nitrite (156 ppm) are indispensable for ham processing. Salt solubilizes the myofibrilar proteins that will cement meat pieces together after heat coagulation.
Other important ingredients to consider when formulating a ham are:
Water: Water is the second most abundant ham ingredient after the meat. It needs to be free from microbial and physical contamination. Avoid hard water for optimum performance.
Phosphates: Phosphates may act as sequestrants of heavy metals that might be present in water. They can also moderate the pH to promote maximum water-holding capacity and facilitate the solubilization of myofibrilar proteins. The maximum level allowed is 500 ppm.
Moisture-retention ingredients: Examples include starches, hydrocolloids and non-meat proteins that would bind extra moisture and synergize with meat proteins to strengthen and form an elastic protein matrix.
Processing
Tumbling, massaging and blending are basic in ham processing. All these operations provide enough physical action and friction so protein is extracted and distributed. Vacuum pressure opens up the muscle structure, which facilitates moisture uptake, and removes oxygen from the system. Lower oxygen levels promote color stability and microbial shelf life.
Friction and physical action in a high-protein system may also lead to foam formation that results in product defects, unless an adequate vacuum level is provided (greater than 25 mm HG). Similarly, an increase in temperature due to friction must be controlled during processing to prevent protein denaturation and microbial growth.
Work times from two to eight hours — depending on equipment and extension level — are not uncommon. A resting period of eight to 12 hours for curing also strengthens the protein-protein interactions, promoting a cohesive and firm texture.
Stuffing is another step in ham processing in which vacuum pressure can help prevent air pockets and defects. Ham can be filled in a cook-in bag, in casings or in nets. Positive energy exerted by the stuffing material will be important for enhancing protein-protein interactions and bind.
Cooking completes the process. During the thermal treatment, extracted meat proteins, non-meat proteins and other gels synergize and coagulate to form a tri-dimensional elastic network. The minimum temperature to cook cured ham is 155 degrees F to achieve an adequate kill of pathogenic bacteria.
Finally, the ham is chilled to 27 degrees-30 degrees F for slicing, browning or final packaging, depending on the finished product being manufactured. These low temperatures during the last steps will result in better slicing ability and shelf life.
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