Cooked ham

Bone-free ham is cured for 2-3 weeks, stored dry to mature, washed and warm smoked. It is subsequently cooked by gently simmering. In the cook-in process, the cured meat is first packed in foil that is resistant to boiling, then cooked 

---

Fig. 1. Properties of foods near 2.45 GHz as a function of temperature, where A represents distilled water B, cooked carrots C, mashed potatoes D, cooked ham E, raw beef F, cooked beef and G, com oil (a) dielectric constants and (b) load factors, e = etan6 (32).

A complaint of an off-odor that smelled like cat urine occurred practically simultaneously in two different cooked ham products. Both products were cooked and packed in polyamide/ionomer laminate films coming from different film manufacturers with different sources for the PA but the same source for the ionomer. One of the two cooked ham producers used two different printing inks on the same laminate and received complaints only for one of the two packages. 

As further proof of the model study a laminate containing DAA was heated in the presence of an odorless cooked ham or in the presence of cystein, a sulfur-containing amino acid, to produce the off-odor. The identity of this off-odor was then characterized by GC separation with subsequent sniffing detection and comparison with the retention time of compound I. 

The efficiency of hydrostatic pressure treatment may be enhanced by applying it in combination with mild temperature (30°C-50°C) and/or with bacteriocin (Trujilo et al., 2002 Devlieghere et al., 2004). Examples of commercialized products treated by high hydrostatic pressure are fruit juices, jams, sauces, and sliced cooked ham (Trujillo et al., 2002). 

Carpi, G., Squarcina, N., Gola, S., Rovere, P., Pedrielh, R., and Bergamaschi, M. 1999. Apphcation of high pressure treatment to extend the refrigerated shelf hfe of shced cooked ham. Industria Conserve lA 327-339. 

Jofre, A., Aymerich, T., and Garriga, M. 2008a. Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham. Food Control 19 634—638. 

Jofre, A., Garriga, M., and Aymerich, T. 2008b. Inhibition of Salmonella sp.. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Science 78 53-59. 

Koseki, S., Mizuno, Y, and Yamamoto, K. 2007. Predictive modeling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. International Journal of Food Microbiology 119 300-307. 

Thawing-transformation. A typical example is the boning of carcasses followed by cutting into joints for sale in the fresh state, which necessitates complete defrosting for these operations to be performed without difficulty. The same applies to joints of meat, which make up finished products such as cooked ham defrosted before curing. 

An antibacterial active film was developed by lauroyl arginine ethyl ester (LAE)-coating onto a previously corona surface activated PLA film. The presence of anchored LAE molecules was confirmed by scanning electron microscopy (SEM). The antibacterial activity of the LAE/PLA films against Listeria monocytogenes and Salmonella typhimurium was confirmed in vitro by the agar diffusion assay and in vivo on contaminated cooked ham slices. Films also showed their antimicrobial efficiency in the quantitative JIS Z 2801 2000 method of analysis of antimicrobial surfaces. ... 

A man loved ham so much that he had his wife cook ham very often. When she cooked the ham, he noticed that she always cuts both ends off of the ham before baking it. He never would say anything because he did not want to upset his wife but in his mind he was always questioning the reason that she cut the ends off the ham. 

FOSs and inulins Fermented milk, cooked ham, food ingredients HPAEC PAD (Au) [55]... 

On heating the y-amino acid creatine (2-46) yields an imidazoli-dine derivative known by the trivial name of creatinine (2-117). For example, fresh beef muscle contains creatine in amounts ranging from about 0.30 to 0.60% (according to the muscle type), while the creatinine content is only 0.020-0.040%. The creatine content of pork meat is lower than in beef, being 0.25-0.37%, while the creatinine content is only 0.003-0.009%. However, when the meat is cooked, the creatine content decreases whilst the creatinine content increases the total content of these two substances might therefore be a useful indicator for quantifying the heat treatment applied in the processing of meat products. For example, cooked ham contains 0.29-0.32% of creatine and 0.032-0.073% of creatinine. 

As in the case of fish, meat pieces are very likely to be mapped with regard to the concentration of various components such as water, proteins, fat in, respectively, beef [63] and lamb meat [64] water, protein in cooked hams [65] and water, fat and salt in dry-cured hams [66]. 

Talens, P. et al. (2013) Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging. /. Food Eng, 117 (3), 272-280. 

The presence of CL botulinum has been demonstrated in raw pork and bacon in the UK ". The overall level of contamination (Table 4) has been calculated to range up to two spores per kilogramme, although a higher incidence undoubtedly occurs from time to time. Surveys of some semi-preserved meat products and convenience foods demonstrated the presence of CL botulinum in cooked ham, smoked turkey, vacuum-packed frankfurters and luncheon meat (Table 5). Mushrooms have also been shown to be contaminated with C/. botulinum. ... 

Uses Protein source, gellant, emulsifier for comminuted meats, injection brines for additional binding and sliceability in cooked hams, cooked sausage, pork loins, poultry prods., patties, meat and fish balls, cream soups Features Strong gelling... 

A man s wife would cook ham often and when she cooked the ham, he noticed that she always cut both ends oft"the ham. One day he asked his wife Why do you cut the ends off. She replied, Because my mother always did it. He asks, Can we call your mother and ask her why she cuts the ends off. Her mother s response was Because my mother always did it. ... 

---