Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage

• Published in: Meat science 2013-10, Vol.95 (2), p.389-395
• Main Authors: Corona, E., García-Pérez, J.V., Mulet, A., Benedito, J.
• Format: Article
• Language: English
• Subjects: Animals; Cold storage; Cold Temperature; Food Packaging - methods; Food Storage - methods; High pressure treatment; Meat Products - analysis; Non-destructive; Pressure; Sound; Swine; Texture; Ultrasound; Vacuum
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2013.05.008

Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600MPa/6min) or cold storage (6°C/120days) on the textural properties of vacuum packaged dry-cured ham. The ultrasonic velocity, textural properties and fat content were determined in the ham packages. The ultrasonic velocity was related to the ham hardness, which depends on the sample composition. HPT induced molecular alterations which resulted in an average increase in the hardness of lean tissue of 0.2N and one of 0.3N in that of fatty tissue. These textural changes give rise to a velocity increase (8m/s for lean and 17m/s for fatty tissue). The cold storage of the Iberian ham also led to an increase in hardness (average 1.10N) and ultrasonic velocity (average 70m/s). Therefore, the non-destructive ultrasonic technique could be a reliable method with which to assess the textural changes induced by HPT or cold storage on packaged dry-cured ham. •Hardness of Iberian ham increased after high pressure treatment (HTP) and cold storage.•The increase in hardness was dependent on the type of ham cut and fat content.•Ultrasonic measurements assessed the observed textural changes properly.•Ultrasonic measurements were carried out directly on the surface of the ham package.•Ultrasound can be used industrially for non-destructive quality control purposes.