Hamon is one of the most famous spanish meat delicacies that requires special approach to cooling and storage. The key factor in this in the process is humidity control, because excessive loss moisture may adversely affect the texture and taste of the product. Modern systems artificial fog allow create ideal conditions for cooling jamon, minimizing losses mass and improving its quality. In this article We let 's consider how the use of such systems helps save ideal structure and aroma of ham.
Process cooling ham
After slaughter pigs meat intended for production ham, is subjected to cooling to 0…+4°C. This stage important for proper distribution moisture in meat, preventing the growth of microorganisms and preparing raw materials for further process ripening. On the surface chilled ham a drying crust is formed, which partially protects it from loss moisture and penetration bacteria.
Cooled ham stored at a temperature close to 0°C and a relative humidity air 85-90%. Compliance these parameters especially important because unnecessary loss moisture may adversely affect the texture and flavor of the final product.
Losses masses during cooling
Like any other meat, ham loses Part his masses due to evaporation moisture during cooling. However, due to long-term process maturation these losses are playing an important role in shaping its unique taste. Average indicators losses masses during cooling:
- Fatty pork (base of ham ) – 0.86%
- Pork meat – 1.27%
- Beef and lamb (for comparison ) – 1.24-1.46%
For the first days of storage ham loses 0.7-0.8% of the initial weight, and then 0.02% for each the next day. When using natural cooling in specialized premises losses can be higher because of more intensive air exchange.
In 24 hours, pork shrinkage ( from which is produced ham ) maybe reach 2%, and in two days – 3%. After 8 days losses can reach 4%, and in two weeks – up to 5% or more.
How reduce losses masses ham when cooled using an artificial fog system
To minimize shrinkage at the stage cooling recommended use of artificial ventilation systems fog. They create controlled environment with high level humidity, preventing excessive evaporation moisture and providing:
- equal cooling all the carcass thanks microdispersed fog, which promotes uniform distribution moisture;
- about the optimal preparation jamon for salting, reducing probability drying out and improving quality of the final product;
- to protect against weathering, that allows save natural color and texture of the product;
- min minimum losses masses that especially relevant for long-term storage and transportation elite varieties ham.
Application of artificial ventilation systems fog on stage cooling allows not only reduce losses moisture, but also to improve conditions fermentation. This is especially important for seasoned varieties such as Hamon Iberico and Jamon Serrano where consistency and aroma of the product directly depend on the conditions storage.
Modern systems artificial fog are playing key role in the process cooling and storage jamon. They are not only prevent excessive loss moisture, but also contribute uniform cooling, improving quality of the final product. Use these technologies allows to manufacturers minimize losses masses, increase profitability production and preservation ideal taste characteristics of jamon. Introduction innovative cooling solutions are the path to a high-quality product in demand all over the world.
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