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Jofr é A. , T. Aymerich , and M. Garriga. 2008a.
Assessment of the effectiveness of antimicrobial
packaging combined with high pressure to controlnates the product mainly with lactic acid bac-
teria (Samelis et al. 2000 ). The metabolic
activity of lactic acid bacteria under vacuum
or modifi ed atmosphere produces acidifi ca-
tion or sourness, slime, gas, and generates
off - odors and color deterioration (Samelis
et al. 2000 ). Generally, the dominant LAB
are Lactobacillus , Carnobacterium, and
Leuconostoc ; when oxygen is present in
modifi ed atmosphere packages, Brochotrhrix
termosphacta is also detected (Vasilopoulos
et al. 2008 ). Moreover, the pathogen Lysteria
monocytogenes is able to develop in cooked
ham under refrigerated storage (Cabedo et al.
2008 ). In the past few years, many different
strategies have been developed to protect
cooked ham and extend its shelf life, such as
the use of protective cultures (Vermeiren et
al. 2004 ), the use of additives such as lactate
and salts (Stekelenburg & Kant - Muermans
2001 ), and antimicrobial packaging (Marcos
et al. 2007, 2008 ; Jofr é et al. 2008a, b ). In
addition, several authors have used microbial
metabolites or chemical compounds as indi-
cators of cooked ham spoilage (Laursen et al.
2009 ). Also, traditional cooked hams are
more sensitive to spoilage, due to their lower
salt content and lower additive content, than
are conventional cooked hams (Vasilopoulos
et al. 2008 ).
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