Quality and shelf-life properties of ready to eat dry-cured ham slices under different packaging systems during storage

This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork bicep femoris muscles (n=20) were salted with 5% NaCl, 0.01% NaNO₂ and 0.05% sodium erythorbate and then inoculated with Lactobacillus pentosus (4.0×10⁹cfu) and Staphylococcus carnosus (6.0×10⁹cfu). The products were cured, ripened, and dried for 12 months by using a commercially available manufacturing process. The end products were sliced into 2 mm-thick slices, placed in pouches or trays, and packed with AP (overwrapping), VP, and MAP (70% N₂ and 30% CO₂). The packed samples were stored at 10°C for 84 days, and then analyzed for color, total volatile basic nitrogen (TVBN), lipid oxidation, microorganisms, tastes-related amino acids and fatty acids. The results showed that after 84 days of storage, the VP- and MAP-packed samples exhibited better color stability. Lower rates of TVBN formation and lipid oxidation were observed in VP- and MAP-packed samples (p<0.05). Noticeably, a slower decrease in sweet amino acid and unsaturated fatty acid content was found in the VP- and MAP-packed samples after 84 days of storage (p<0.05). Hence, to retain the quality, taste, and nutritional value during storage, ready-to-eat dry-cured ham slices should be packed under VP or MAP conditions.