Pre-cure freezing affects proteolysis in dry-cured hams

Several parameters (sodium chloride, moisture, intramuscular fat, total nit rogen, non-protein nitrogen, white precipitates, free tyrosine, L* a* b* va lues and acceptability) related with proteolysis during the curing were com pared in dry-cured hams manufactured from refrigerated and frozen/thawed ra w material. Pre-cure freezing increased the proteolysis levels significantl y (p < 0.05) in the tones of the ham where water losses and absorption of s alt is slowest. Frozen hams present a high incidence of white precipitates, formed mainly by tyrosine crystals. The colour and acceptability scores ar e similar in frozen and refrigerated hams. The previous freezing and thawin g process accentuates the water losses, salt absorption and proteolysis of the cured meat, although it does not significantly affect the sensory quali ty of the dry-cured ham. (C) 1998 Elsevier Science Ltd. All rights reserved .