Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.

Abstract Dry-cured Iberian ham slices were stored under vacuum and under four different modified atmospheres (60/40 = 60%N 2  + 40%CO 2 ; 70/30 = 70%N 2  + 30%CO 2 ; 80/20 = 80%N 2  + 20%CO 2 ; argon = 70%argon + 30%CO 2 ) at 4 ± 1 °C during 120 days. Gas composition, moisture content, pH, colour, pigment content, and lipid stability were measured, as well as sensory and microbial analysis were carried out throughout storage. A loss of intensity of red colour ( a * -values) was observed during storage in ham slices ( P P  > 0.05). Slices of ham packed in 40%CO 2 (60/40) and 30%CO 2 (70/30) showed lower a * -values than the rest of the batches after 60 days ( P P  > 0.05). TBARs values showed an upward trend during the storage of packaged slices ( P 2, the highest. Sensory attributes did not vary significantly ( P  > 0.05) throughout storage under refrigeration and packed either in vacuum or in modified atmospheres. No safety problems were detected in relation to the microbial quality in any case.