Abstract
The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams were simultaneously thawed and salted with saturated brine for periods of 3, 5, and 7 days with and without the application of a vacuum pulse in order to reach the same salt concentration as the traditional procedure. The post-salting behaviour of the brine/thawed hams was also studied. The results obtained indicated that simultaneous thawing and salting would considerably reduce the time needed to reach the same salt concentration as with the traditional procedure (77% and 63% reduction with and without vacuum pulse, respectively). This also implied lower dehydration, so an increase in the post-salting time or in the weight lost during this stage is required. © 2010 Elsevier Ltd. All rights reserved.
