DURABILIDAD DE UN JAMÓN COCIDO EXTENDIDO.

The objective of the present study was to determine the durability of the Extended Cooked Ham preserved in refrigeration at a temperature ≤ 5 °C, embedded in guts or waterproof wraps and packed in corrugated cardboard boxes, kept in refrigeration conditions. Sensory evaluation was taken as response variable, which was carried out by a commission of trained judges of 10-15 members. To qualify the sample as acceptable or rejectable, the judges considered changes in appearance, color, smell and taste. The products were analyzed periodically until they deteriorated. The results were processed as incomplete failure data by the risk plotting method, admitting 5% of damaged units, applying the Stat Grafic with the Weibull-Time analysis as a statistical treatment of the results. According to the results of the statistical treatment for the 5% percentile, the durability for the Extended Cooked Ham was six months kept under refrigeration conditions (≤ 5 ºC). [ABSTRACT FROM AUTHOR]