PHYSICOCHEMICAL CHARACTERIZATION OF BONE TAINT IN SPANISH DRY-CURED HAMS

Samples of Spanish dry-cured hams were analyzed using several physico- chemical parameters (moisture content, chlorides, water activity, nitr ate, nitrite, total volatile basic nitrogen [TVBN], pH, and oxidation- reduction potential [E-h]) The samples (n = 76) were taken from three basic types of dry-cured hams produced in Spain: slow-cured hams from white pigs (n = 39), fast-cured hams from white pigs (n = 15), and ham s from black-skinned Iberian pigs (n = 22). Overall, 56 samples (73.7% ) showed the ''bone taint'' condition, and the remaining 20 hams (26.3 %) were normal, and therefore considered as a control group, The objec tive of this research was to establish the possible circumstances that determine the alteration by means of the differences found in the val ues of the analyzed measurements in both groups of samples (altered ve rsus normal ones). The hams with ''bone taint'' were, in general terms , those with a higher TVBN content, a greater pH, and a lower E-h, att ributable to an anomalous development of the proteolytic phenomena. Th e conjunction of a lower concentration of chlorides, greater moisture content, and a higher a(w) in the affected hams may have created the c onditions favorable for tissue enzyme and/or microbial activity.