Year: 2025
Type: article
Abstract: Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this study was to develop a production technology for dry-cured ham with reduced nitrite content, using natural plant extracts (from acerola and ginger) and microbial (Lactobacillus sakei, Pediococcus acidilactici) and mold (Penicillium nalgiovense) starter cultures. The process included tumbling, fermentation, and curing under various conditions, including vacuum. Physicochemical analyses (pH, shear force, color, WHC, TBARS, salt and nitrites content) and sensory evaluation were conducted. Results showed that the synergistic use of plant extracts and microbial additives enabled the production of high-quality ham with desirable sensory properties, reduced lipid oxidation when vacuum curing or additional stocking was applied (TBARS < 2 mg MDA/kg), stable color, and optimal pH (5.6–5.7). Vacuum curing reduced weight loss, while smoking improved sensory traits. The proposed technology offers a promising alternative for industrial meat production, allowing for reduced chemical additives while maintaining safety, quality, and consumer acceptability.
Source: Foods
Institution: Lodz University of Technology
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W4417114383