Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures

Abstract

Three experiments were conducted to evaluate the effect of brine and meat temperature on the processing characteristics of pork knuckle hams and bacon. Experiment 1 used 111 pork knuckles tempered to 4°C, randomly allotted to 1 of 3 in-going brine temperatures; 1) –1°C (Cold), 2) 7.2°C (Medium), or 3) 15°C (Warm). Experiment 2 used 59 hams, randomly allotted to 1 of 3 brine temperatures similar to Experiment 1 but meat was tempered to match brine temperature resulting in treatments of: 1) Cold/Cold, 2) Medium/Medium, and 3) Warm/Warm. Experiment 3 used the same treatments as Experiment 1, but applied to bellies ( = 60). Experiments 1 and 3 were analyzed as randomized complete block designs and Experiment 2 was analyzed as a completely randomized design. In Experiment 1, there was no effect ( ≥ 0.32) of brine temperature on processing traits, but L* of warm-brine hams were 1.2 units greater ( = 0.02) than cold-brine hams, but not different ( = 0.19) than medium-brine. Cold-brine hams tended ( = 0.07) to have greater a* than warm-brine hams. In Experiment 2, drained-brine-uptake of Warm/Warm and Medium/Medium hams were 14 and 10% units greater ( < 0.0001) than Cold/Cold hams, resulting in 9.09 and 10.65% units greater ( < 0.0001) overall yield. Warm/Warm and Medium/Medium hams had greater moisture content ( < 0.01) and tended to have reduced ( = 0.10) L* than Cold/Cold hams, but did not differ ( = 0.18) a*. In Experiment 3, brine temperature had no effect ( ≥ 0.14) on any bacon processing trait, composition, or sensory traits. Overall, brine temperature alone had minimal effects on ham or bacon processing traits, but in combination with meat temperature, may influence processing yields and product quality.