356 Chapter 20
salt due to their initial lower pH and exces-
sive moisture (Arnau et al. 1995 ).
The quality of hams (texture, appearance,
color, and fl avor) is monitored and evaluated
by experts. There is a traditional sniffi ng test,
still in use, for the rapid evaluation of the
fl avor quality of the ham and/or the detection
of any spoilage inside the ham. This tech-
nique consists of the insertion of a smallwater activity experienced during drying
affects enzymatic hydrolysis reactions, like
proteolysis, slowing its rate. On the other
hand, the pH range is quite limited for the
full process, starting at a pH of about 5.6 – 5.8
at the beginning and reaching values near 6.4
for the fi nal product. PSE hams have a pH
evolution similar to normal ones, after the
initial few days, even though they take more
Figure 20.3. Hams in a dry - curing chamber.
Figure 20.4. Dry - cured ham at the end of drying and before submission to the cellar. Ham is completely
covered by a fat layer.