FACTORS RESPONSIBLE FOR WHITE FILM FORMATION ON CUT SURFACES OF DRYCURED HAMS |
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| Authors: | R. G. BUTZ T. N. BLUMER J. A. CHRISTIAN H. E. SWAISGOOD H. L. LUCAS |
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| Affiliation: | Dept. of Food Science, North Carolina State University, Raleigh, NC 27607;Dept. of Biomathematics, North Carolina State University, Raleigh, NC 27607 |
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| Abstract: | White surface film that forms on cut surfaces of country-style ham was identified as crystalline L-tyrosine. Free L-tyrosine averaged 287.3 μmoles/g (5.2% by weight) in the film and 6.1 μmoles/g in ham tissue from which film had been removed. It is concluded that the film forms because the concentration of free L-tyrosine and certain other free amino acids in ham is greater than solubility levels; therefore, crystals form on the cut surface. The absence of surface film on knuckle muscles and film formation on other muscles of the same slice was attributed to higher NaCl (P < 0.05) of the former which decreased catheptic activity. |
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