Effect of Tumbling and Tumbling Time on Quality and Microflora of Dry‐Cured Hams

Abstract

ABSTRACT Thirty‐two intact hams were utilized to study the effects of tumbling and tumbling time (1 hr continuous, 3 hr intermittent, 6 hr intermittent) on the quality and microflora of intact dry‐cured hams. Tumbled hams had higher salt concentrations, lower moisture percentages, and showed more muscle separation and excessive surface drying. Sensory panel scores were similar for all treatments except that 3 hr intermittently tumbled hams had higher salt and lower overall satisfaction scores. Tumbling significantly accelerated salt and nitrite penetration during the Fust 2 wk of curing but had little subsequent effect. Tumbled hams generally had lower microbial counts; however, after aging all hams were of acceptable microbial quality.