Changes in different zones of dry-cured ham during drying - Moisture and sodium chloride content

NaCl and water distribution in dry-cured ham are the main factors responsib le for microbiological stabilization. An increase of NaCl content In the le an tissue of the whole ham during the resting period has been stated. It mu st be due to a migration of NaCl from the outer non-muscular zones. The aim of this study was to determine the NaCl and moisture content of non-muscul ar zones compared to the lean tissue and the effect of the feet presence in the ham on the NaCl and moisture content of lean tissue. The initial moist ure content depended on the main tissue component of each zone. The drying and salting dynamics during the process were different in the different zon es (skin, internal bones, external bones, subcutaneous fat and lean tissue) . There was no important effect caused by the presence of the feet in the h am. The NaCl/moisture Patio in the different zones tends to become homogeni zed during the process. The gradient of this ratio will determine the NaCl movement.