POSSIBILITY OF COOKED HAM PRODUCTION FORM HAM DEBONED EARLY POST-MORTEM .2. PROPERTIES OF FINISHED PRODUCTS MADE OF MUSCLES DEBONED DIFFERENT TIMES POST-MORTEM

The influence of deboning time post mortem (6 and 8 h), brine temperat ure (5 degrees and -10 degrees C) and duration of mechanical treatment (16 and 20 h) on the characteristics of cooked ham in foil, made of m uscles intensively chilled (-30 degrees C for 3 hrs post mortem) and d eboned with an average temperature of 13 degrees C, e.g. 11 degrees C, was investigated. The performed changes in the technological procedur : muscle deboning 6 h post mortem, curing with cold brine (-10 degrees C) and mechanical treatment during 20 h (7.500 min(-1) C) gave optima l results concerning the chemical composition (PFF value), parameters of curing rate (TP, NOMb and conversion), amount of separated juice an d gel, colour, texture and sensory characteristics of final products.