Handbook of Meat Processing

Cooked Ham 303

added as the main preservative. The genera-

tion of nitric oxide assures the preservation

but also contributes to the formation of the

typical pink color. Sodium ascorbate or

sodium erythorbate may be added to assure

rapid nitrite disappearance and avoid the

potential generation of nitrosamines. Other

ingredients may be added to the brine,

depending on the desired fi nal quality of the

hams. For instance, different amounts of

phosphates, polyphosphates, or pyrophos-

phates can be added to increase the amount

of retained water; these amounts are regu-

lated and controlled. Phosphates increase

the pH of the ham, far from the isoelectric

point of meat proteins, but also increase

the ionic strength and contribute to protein

solubilization.

The brine is injected into both boneless

hams and bone - in hams through multineedle

systems. Pumping speed and volume of

injection are controlled. The brine favors the

binding of muscles and protein solubiliza-

tion, and it gives a better yield and a higher

fi nal weight. After the brine injection, the

current practice is to hold the hams for resting

for a brief period of time to help the diffusion

of salt and additives throughout the entire

piece.

Massaging and/or Tumbling

This is a mechanical operation operated

under refrigeration conditions that aims to

distribute the brine through the entire piece

and to extract the meat proteins from the

fi bers. In this way, a uniform distribution of

ingredients like sodium chloride, nitrite,

sugars, and spices may be achieved. This

operation also facilitates improved tender-

ness and juiciness. Hams can be either mas-

saged or tumbled. Massaging consists of

holding hams in mixers for a few hours under

mild agitation (low - speed paddles) to avoid

physical disruption or damage to the full

muscles ’ appearance. During tumbling, hams

are located inside rotary tumblers that operate

ham. The skin is removed as well as the bone
(optional), since hams may be cooked as
entire pieces or after boning, which facili-
tates the brine injection and diffusion.

Brine Injection

Salt is the main ingredient of brines, and its
amount varies depending on the type of
product. Final salt amounts in cooked hams
are around 2%. Salt can be accompanied by
sugars such as sucrose, dextrose, or corn
syrup, to give a pleasant mild taste. Nitrite is

Refrigerated ham

Frozen/thawed ham

Resting

Injection

Tumbling/massaging

Canning

Resting

Thermal treatment

Reception and control

Curing

and brine

Cooling

Final product to consumer

Slicing

Packaging

Slicing Full piece

Figure 16.1. Process fl ow diagram for the process-
ing of cooked hams (Toldr á 2007 ).