Intermittent tumbling affects quality and yield in prerigor sectioned and formed ham

Intermittent tumbling of prerigor porcine muscle maximized quality and yield in sectioned and formed ham when compared to a postrigor tumbled control. Intermittent tumbling affected precook salt-soluble protein, precook water-binding potential, tumbling yield, Instron bind, and sensory panel cohesion and tenderness scores. Tumbling did not affect sensory color distribution scores or cooked yield. A 3 hr intermittent tumbling cycle was adequate for producing prerigor and postrigor cured hams. Intermittent tumbling of prerigor or postrigor cured muscle tissue beyond 3 hr had no additional beneficial effect.