Characteristics of Dry-Cured Hams as Affected by Needle Tenderization and Vacuum Packaging

Needle tenderization of skinned hams accelerated salt absorption and weight loss and shortened curing time for dry-cured hams. Vacuum packaging of hams after they achieved an 18% weight loss prevented most additional weight loss thus yielding a higher percentage of moisture and a lower percentage of salt than in nonpackaged hams. Total bacterial and lactobacilli counts were higher in packaged hams but did not affect internal appearance scores or sensory evaluation scores. In general, the use of needle tenderization and vacuum packaging was helpful in reducing curing and aging time and in controlling yields in dry-cured hams.