Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

• Published in: Journal of food process engineering Vol. 47; no. 1
• Main Authors: Blanco‐Lizarazo, Carla María, Sierra‐Cadavid, Andrea, Ospina‐E, Juan Camilo
• Format: Magazine Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01-01-2024
• Subjects: food quality; HPP; meat products; non‐thermal processes; processing technologies; spoilage
• ISSN: 0145-8876; 1745-4530
• DOI: 10.1111/jfpe.14514

Improvement of hygiene practices and process control in meat product facilities is an ongoing topic of importance. Consequently, the meat industry must explore alternatives to extend the shelf‐life of meat products. This study aimed to assess the effectiveness of chemical, biological, and physical strategies at the formulation, pre‐packaging, and post‐packaging stages, respectively, to extend the shelf‐life of cooked ham. Three strategies were tested on different formulations of cooked ham: (1) inclusion of organic acid salts with and without buffered vinegar in the formulation, (2) application of biopreservation cultures during pre‐packaging for the four developed formulations, and (3) high hydrostatic pressure processing (HPP) applied to two pork ham formulations during post‐packaging with and without buffered vinegar. The effect of these strategies was evaluated by measuring shelf life based on lactic acid bacteria (LAB) and mesophilic counts, monitoring pH kinetics, and conducting sensory evaluations focused on indicators of spoilage such as milkiness and swelling. Results revealed that the HPP strategy was the most effective, significantly extending the shelf life of cooked pork ham up to 97 days, with no significant differences observed when combined with buffered vinegar. In contrast, the use of organic acid salts with or without buffered vinegar did not significantly extend the shelf life compared to control hams without preservatives (p > 0.05). Furthermore, significant variations in shelf life were found between batches and types of ham (p < 0.05). Notably, the biopreservation strategy led to a reduction in shelf life reduction.
Practical applications
Sliced‐packaged ham is highly susceptible to spoilage, and previous studies investigating the application of organic acid salts, biopreservation cultures, and physical interventions have demonstrated limited effectiveness in extending shelf life under industrial and Colombian market conditions. Moreover, some of these approaches have resulted in alterations to the product's sensory attributes. Consequently, there is a critical need to evaluate alternative strategies that can be easily implemented with current technology, are cost‐effective, acceptable to consumers, and can be validated in an industrial setting. Furthermore, it is crucial to investigate the potential synergistic effects of combining high hydrostatic pressure processing (HPP) with chemical interventions, such as buffered vinegar. Implementing these measures holds the potential to minimize food waste and contribute to enhancing food security. Additionally, the findings of this study present a hypothesis that can contribute to understanding the variations in spoilage between pork and turkey hams.
This study aimed to evaluate different strategies (chemical, biological, and physical) to extend the shelf life of cooked ham, with high hydrostatic pressure processing (HPP) emerging as the most effective method, significantly increasing the shelf life up to 97 days. In contrast, the inclusion of organic acid salts did not show a significant extension compared to control hams without preservatives.