The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.

Abstract Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 °C, 5 min), raw meat pH 24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%–0.30%). Raw hams were selected by pH 24 in Semimembranosus , mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N 2 , 20% CO 2 , and residual O 2 in one of three intervals: 24 , salt content, and residual oxygen level had varying effects on the stability of the red color.