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Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

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Abstract

Dry-cured ham is a traditional meat product highly appreciated by consumers. Production of dry-cured ham is a time-consuming process which varies between different ham types. There are many factors affecting the final characteristics of dry-cured ham. The quality of the raw material and the process conditions mainly influence the rate and the extent of biochemical reactions which are in turn responsible for the formation of specific flavor and texture. This review paper highlights the characteristics of the raw material, the enzymatic and chemical processes taking place during dry-cured ham manufacture and the compounds formed by these reactions. The rates of the enzymatic changes from fresh meat to the stage of final product are also described.

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Acknowledgments

The work was supported by the Research Council of Norway (Project 225262/E40—DryMeat). Many thanks to the Food Technology Group of NTNU and the Sintef Energy Research Group for cooperation, help, and support.

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This article does not contain any studies with human or living animal subjects.

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Authors and Affiliations

  1. Department of Energy and Process Engineering, Norwegian University of Science and Technology (NTNU), Kolbjørn Hejes v 1B, 7491, Trondheim, Norway

    Inna Petrova & Trygve Magne Eikevik

  2. SINTEF Materials and Chemistry, Richard Birkelands vei 3, 7491, Trondheim, Norway

    Inga Marie Aasen

  3. Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Sem Sælandsvei 6/8, 7491, Trondheim, Norway

    Turid Rustad

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  1. Inna Petrova
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Petrova, I., Aasen, I.M., Rustad, T. et al. Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process. Eur Food Res Technol 241, 587–599 (2015). https://doi.org/10.1007/s00217-015-2490-2

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