EFFECTS OF INITIAL pH ON COMPOSITIONAL CHANGES AND SENSORY TRAITS OF FRENCH DRY‐CURED HAMS

Fifty hams were distributed into 2 groups differing in initial pH of the Adductor muscle — one group with a pH < 6.1 (low pH group) and the other group with a pH of 6.1 or higher (high pH group). Ten hams were used for fresh meat analysis, while the 40 other hams were processed by dry-curing. Five hams of each pH group were used for chemical analysis before processing (day 0) and at days 74, 81, 179 and 273 of processing. The Biceps femoris muscle was analyzed for moisture, salt content, lipids, nitrogen fractions and volatile compounds. Sensory analysis was performed at days 179 and 273. The low pH hams had higher moisture and salt content at the beginning of processing. They reflected more active lipolysis and proteolysis as indicated by higher levels of free fatty acids and nonprotein nitrogen. Also, they were scored as firmer, dryer and had a less intense fat aroma.