Quality and safety aspects of traditionally air-dried and nitrite-free meat product with reduced salt level

Abstract

This paper studies the effect of reduced sodium chloride amounts (3%, 5% and 7%) on the quality aspects and safety elements of traditionally salted ham without any nitrates and nitrites added, dried and ripened under natural air-drying conditions. The physicochemical and textural properties, the degree of proteolysis, the microbiological characteristics and sensory profile of dry-cured ham were analysed at different production stages. A salting degree above 3% in the manufacture of this traditional dried product had a key role in the development of the desired microbiological and sensory characteristics in the absence of nitrites. Salting of the pork hams with 5% and 7% sodium chloride for 45 days at a temperature of 2±2 °С ensured a salt concentration and water activity that would guarantee the product safety with regard to the microbiological risks during the subsequent drying and ripening under natural air-drying conditions. The Elena ham samples salted with 5% sodium chloride and ripened for a period of 12 months in natural air-drying chambers were characterized as having the most balanced flavor.