Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

The aim of this study was to quantify the effects different processing parameters on texture development and incidence white film tyrosine crystals in dry-cured ham. Hams were dry-salted for 0.65, 0.8 or 1.0 days/kg. After drying 45 days at 5 °C, they dried 10, 15 20 °C until reaching 33% weight loss and, thereafter, 25 36 40% loss. salting time, temperature target significantly affected crystals. A beneficial effect found, which especially important low (33%). Besides, hams those with showed higher Contour plots predictive models can be used define optimal