Handbook of Meat Processing

132 Chapter 6

Cooked Hams

Cooked hams are processed from raw meat

(big or small pieces) with about 2% salt or

brine given to the raw meat, which is usually

mechanically revolved (tumbled). During

this process, which generally lasts about a

day, salt or brine penetrates into the meat

cells and lets the myofi bers swell. Due to the

limited space for swelling by the more or less

intact myofi bers and connective tissue sheets

and the usual use of smaller amounts of water

than with emulsion type sausages, the dis-

solving of myofi brillar proteins is limited in

cooked ham. On heating, the swollen myofi -

bers get tender and the added water remains

in the products, making them juicy.

Raw Hams

These are salted in principle in the same way

as cooked hams. In many cases, pure salt,

with no brine, is used. Due to the omission

of a heating process, higher salt concen-

trations are necessary (lowering a w value

further) for preventing spoilage, and often

the products also need chilled storage. The

salt penetrates slowly into the meat and

place. Through this process, water molecules
are immobilized. Swelling and dissolving
proteins at ambient temperatures and below
enhances the tenderness of raw meat prod-
ucts. Salt also lowers the a w values of meat,
enhancing its microbial stability and shelf
life. Finally, salt adds to fl avor.
Upon heating, the swollen and dissolved
proteins form three - dimensional networks
in which “ emulsifi ed ” small fat droplets
are surrounded by the hydrophobic/lipophilic
surface structures of proteins, causing a heat -
stable structure in an emulsion - type sausage.

Principle Action of Salt in Various

Types of Meat Products

Emulsion - Type Sausages

These are manufactured from raw meat plus
fatty tissue. The meat plus fat is minced or
comminuted with salt and water. Both salt
and water are technologically necessary for
swelling and dissolving of myofi brillar pro-
teins by which the hydrophobic parts of the
protein chains envelop small fat particles.
Upon heating, they form three - dimensional
stable networks.

Figure 6.10. Electron microscope picture of a fat globule surrounded by protein sheets.