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Food Science and Technology International
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Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

C. Sanabria

INTAEX Instituto de Tecnología Agroalimentaria, Dir. Gral. de Comercio e Industrias Agrarias, Consejería de Agricultura y Comercio, Junta de Extremadura, PO Box 22, 06080 Badajoz, Spain

P. J. Martín-Alvarez

Instituto de Fermentaciones Industriales (CSIC), 28006 Madrid, Spain

A. V. Carrascosa

Instituto de Fermentaciones Industriales (CSIC), 28006 Madrid, Spain, acarrascosa{at}ifi.csic.es

The effects of some biotic (pig-rearing system and muscle location) and abiotic factors (processing time and drying location) on colour (L*, a* and b*) and moisture changes during the manufacture of Iberian ham were studied. The levels of L* (from 27.14 to 44.44), a* (from 6.10 to 19.84) and b* (from 2.18 to 8.72) parameters, and moisture (from 31.71 to 75.04) decreased (p 0.05) as processing time increased. L*, a* and b* were strongly influenced by muscle location and their values were smaller (p 0.05) in semimembranosus than in biceps femoris, as occurred with moisture. The rearing system produced differences (p 0.05) in a* at the first stage and in L* and b* at the final stage of processing. Drying location, probably in association with natural climatic conditions, caused differences (p 0.05) at only the final stage of processing in a* and b* parameters. The variations in colour parameters were mainly affected by rearing system and muscle location.

Key Words: Iberian ham • colour • moisture • rearing system • drying

Food Science and Technology International, Vol. 10, No. 4, 269-275 (2004)
DOI: 10.1177/1082013204046094
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