The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying,pH, and NaCl

Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 °C, 5 min), raw meat pH₂₄ (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%–0.30%). Raw hams were selected by pH₂₄ in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N₂, 20% CO₂, and residual O₂ in one of three intervals: < 0.1%, 0.1%–0.2%, or 0.2%–0.3%, and retail storage conditions: chill storage, 12 h light, 12 h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH₂₄, salt content, and residual oxygen level had varying effects on the stability of the red color.