Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction

There is a new trend to produce dry-cured ham from lamb in shorter times by boning the before salting later obtain restructured hams that are easier dry and slice. However, little information about physicochemical characteristics of Norwegian Fenalårs during process or safety implications their elaboration procedures reported literature. The aim this study was characterize colour, texture properties when using Standard Salting (SS), Salt Reduced (SR) Non-Nitrite (NNSR) treatments. Microbiological different treatments were also assessed predictive microbiology. To do so, sixty elaborated reduced Physicochemical characterization (instrumental colour Zinc Protoporphyrin content) performed at end thirty Fenalårs. rest used product through (pH aw) for evaluation microbiological hazards Results showed significant increase softness reducing salt content decrease redness no nitrite used, attributed formation ZnPP instead nitrosylmyoglobin. In terms risk assessment, aw growth capacity all microorganisms evaluated. important, especially added, because considerable potential L. monocytogenes. proteolytic C. botulinum very relevant effect on S. aureus observed. Predictive microbiology optimization enhance can help ensure quality without additives.