Optimisation of fermentation conditions for the production of a novel cooked fermented ham product

Hams produced containing 0.0, 0.2 or 0.4% residual glucose, 2.25% salt, 112.5 ppm sodium nitrite and 10⁷ colony forming units/gram starter culture, were fermented for 7 days before cooking. Microbiological, sensory, pH, and colour analyses, and scanning electron microscopy were performed. The shelf life of cooked hams stored at 4°C for 56 days was evaluated. Hams of the lowest pH and highest glucose concentrations showed the greatest cook losses. Fermentation at 12°C with 0.2% glucose produced an organoleptically superior ham. Results indicate that the inclusion of a fermentation step in the production of this novel ham product increases the shelf life and microbiological stability compared to typical cooked ham processes.