INFLUENCE OF TUMBLING AND DEXTROSE ON FUROSINE CONTENT IN COOKED HAM

In this study the influence of two technology phases on furosine conte nt in cooked ham has been examined. The furosine content in semimembra nosus muscles separated from legs tumbled for 25, 45, and 65 h and the n subsequently heat treated at 65, 75, and 85 degrees C for different times is not dependent on tumbling time. Raw muscles with various quan tities of dextrose added (between 0.25 and 1.50 g/100g) after heat tre atment at 80 degrees C for different time periods display a quantity o f furosine that is directly correlated to the amount of added dextrose . A highly significant correlation (P < 0.001) between the furosine in dex (FI = milligrams of furosine per 100 g of protein divided by perce nt dextrose) and the intensity of the heat treatment, expressed in ter ms of C-0 (equivalent time at 80 degrees C), was noted for semimembran osus muscle heated for different lengths of time and in various temper ature conditions.