Distillate solutions that were derived from concentrated ferment were incorporated into either a carrageenan (CG) and propylene glycol alginate (PGA) gum blend or into a CG, PGA, and xanthan gum (XG) blend. Distillate treatments were compared against a 10% propylene glycol treatment, a gum only control, and negative control using three hams that were cut into 2.5 cm thick slices and then cut into 2.5×2.5×2.5cm cubes (n=50) that were dipped into solutions prior to conducting mite bioassays. Coated and control ham cubes were inoculated with 20 adult mites from the species T. putrescentiae (Schrank), and incubated for 2 and 3 weeks. The distilled treatments with CG + PGA + XG had a greater reduction (P<0.05) in mite populations than all other treatments with the exception of the 10% PG coated treatments. In addition, there were no differences between treatments with respect to sensory texture, flavor, and moistness.

Tyrophagus putrescentiae, known as the ham mite, is the most difficult pest to control in the dry-cured ham industry. Food-grade propylene glycol coated nets have been studied as an alternative to conventional mite infestation treatments but were heavy and costly to ship. This study aimed to increase the ease of use of the coated nets via drying. Three drying treatments: oven dried for 7 min (OD7m), oven dried for 20 min (OD20m), and counter dried for 24 h (CD24h), were tested to determine the efficacy at controlling mites as well as the mechanical properties of the nets and sensory characteristics of ham wrapped in the treated nets. The OD7m and CD24h treatments were effective at controlling mite growth in a laboratory setting. The drying treatments did not affect the mechanical properties, or the sensory characteristics of the hams wrapped with the dried net treatments.

Tyrophagus putrescentiae, (ham mite) is difficult for commercial dry cured ham producers to control. This research was conducted to test the efficacy of C8C9C10 fatty acids combined with and without food grade coatings to control mite infestations on dry cured hams. Ham cubes were coated directly or wrapped in nets saturated with combinations of xanthan gum (XG) or carrageenan (CG), propylene glycol alginate (PGA), and either propylene glycol or C8C9C10 fatty acid. The use of 10% C8C9C10 with XG and CG + PGA in direct coatings and 1% C8C9C10 with XG or 10% with both XG and CG/PGA in saturated nets inhibited mite population growth. Unexpectedly, the soybean oil solvent effectively controlled mite infestation. Sensory evaluation indicated that 10% C8C9C10 mixed with soybean oil and 100% soybean oil did not impart sensory differences to ham when used as a coating but did impact sensory attributes when used with nets.