20. Dry-Cured Ham

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Fidel Toldrá Ph.D. research professor member Fellow and
  2. M. Concepción Aristoy

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch20

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Toldrá, F. and Aristoy, M. C. (2010) Dry-Cured Ham, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch20

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

SEARCH

Keywords:

  • dry-cured ham;
  • dry-cured ham - typical meat product with high consumption in countries;
  • types of dry-cured hams;
  • hams in Mediterranean area;
  • hams in China;
  • processing of dry-cured hams - simple, complex chemical and biochemical reactions in hams;
  • post–salting - equilibrating salt and nitrate content in hams;
  • use of smoke – optional, depending on typical traditions and location;
  • typical bright red cured color – due to nitrosomyoglobin;
  • dry-cured hams, presenting low bacterial counts due to limiting factors

Summary

This chapter contains sections titled:

  • Introduction

  • Types of Dry-Cured Hams

  • Raw Materials

  • Processing Stages

  • Quality of the Product

  • Safety Aspects

  • Recent and Future Trends

  • References