S. Banon et al., THE EFFECT OF USING PSE MEAT IN THE MANUFACTURE OF DRY-CURED HAM, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(2), 1998, pp. 88-93
Drying, salting, protein changes, colour and the sensory quality were
studied in dry-cured ham manufactured from refrigerated and frozen/tha
wed raw pale, soft and exudative (PSE) meat. The results obtained show
ed that the use of PSE meat increases the level of drying, salting and
proteolysis of the dry-cured ham, although it does not significantly
affect the sensory quality, Freezing and thawing of the raw material a
ccentuates the proteolytic and exudative nature of the meat during the
curing process, and as a result the salting and drying levels increas
e to such an extent that the PSE effect in these hams is practically u
ndetectable.