Impact of salting and cooking on ham and bacon colour

This study quantified the impact of technological parameters on colour development in cold and cured meats treated at low temperature (for heat-curing bacon) and high temperature (for cooking hams). In both cases, low-temperature heating (up to 55°C) was shown to play a primordial role. For heat-cured products, it is critical to control the salting and pre-salting phase, which should be led over at least 24 hrs, and preferably 48 hrs. Full process control over heat-curing temperature, especially the time-temperature scale (cooking threshold value) is essential in order to guarantee correct colouring of heat-cured products.For cooked hams, the most critical parameter is the salting technology that ensures muscle myoglobin is physically exposed to nitrite. These findings highlight the pivotal role of controlling temperature ramp-up during the first few hours of heat treatment.Slowly ramping up through the temperatures activating the chemical reactions (a ramp-up rate of just 0.2°C/min) yields a better colouration process. Cooked hams need to be able to sit in storage for a sufficiently long time before the cooking packaging is opened for slicing and repacking.