High Pressure on Cooked Ham: A Way to Increase Shelf-Life while Maintaining High Standard Quality

A. Rakotondramavo; C. Guyon; M. De Lamballerie; L. Pottier

High Pressure on Cooked Ham: A Way to Increase Shelf-Life while Maintaining High Standard Quality

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Rakotondramavo

A. Rakotondramavo UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3 France; anja-muriel.rakotondramavo@oniris-nantes.fr

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C. Guyon

C. Guyon UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3 France; anja-muriel.rakotondramavo@oniris-nantes.fr

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M. De Lamballerie

M. De Lamballerie UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3 France; anja-muriel.rakotondramavo@oniris-nantes.fr

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, and

L. Pottier

L. Pottier UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3 France; anja-muriel.rakotondramavo@oniris-nantes.fr

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Type:: Chapter

Pages:: 598–599

DOI:: https://doi.org/10.3920/9789086868605_265

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This study investigated the effect of high pressure processing on technological properties (water holding capacity and texture), oxidative stability and protein denaturation of ‘French top quality cooked ham’ (pork meat, salt 1.76%, lactose 0.22%, nitrite 25 ppm, sucrose 0.07%), vacuum-packed and pressure-treated (500 MPa, 20 °C, 5 min) throughout 21 days of chilled storage. The results show that pressure has no significant effect on the level of proteins oxidation whatever the chilled storage duration. Similarly, high pressure treatment does not promote protein denaturation. Thus, high pressure processing would extend the shelf life of cooked ham without adding preservatives and without changing the characteristics of the product.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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High Pressure on Cooked Ham: A Way to Increase Shelf-Life while Maintaining High Standard Quality

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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