Thirty bone-in hams from market weight hogs were used
in this study, three groups of 10 each. One group was
brine-cured, frozen and stored (F/S) at -20°C for 90 days
prior to heat processing and smoking. A second group was
similarly cured and frozen, not stored (F/NS), but thawed
immediately, and heat processed. The third group was cured
and heat processed without frozen storage (NF/NS). The
three treatments were concurrently evaluated for weight
loss, total moisture, color, shear value, and lipid
oxidation. A 10-member sensory panel evaluated treatment
samples for intensity of seven characteristics. F/S hams
had greater overall weight loss (p < .01) than both F/NS
and NF/NS hams, and greater loss during freezing (p < .05)
Smokehouse losses did not differ significantly, but were
rather large (> 15%) for all three treatments. Total moisture in F/S hams was also less (p < .01) than in the
other two treatments. F/S hams had greater (p < .05)
L-values (lightness) than NF/NS hams, while b-values
(yellowness) for F/S hams were greater (p < .05) than for
other treatments. No differences were found in shear
values or lipid oxidation by TBA analysis. Sensory
panelists found F/S hams to be less firm and paler in
color than other treatments (p < .01). For Treatment F/NS,
a negative correlation (r < -0.8) was found to exist
between sensory panel scores for color and percent weight
loss. / Graduation date: 1992
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27069 |
| Date | 17 June 1991 |
| Creators | Wilson, Vicki L. |
| Contributors | Holmes, Zoe Ann |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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