Influence of Tumbling, Tumbling Time, Trim and Sodium Tripolyphosphate on Quality and Yield of Cured Hams

Forty‐four boneless, cured hams were assigned to treatment groups to study the effect of tumbling, tumbling time (18 hr intermittent, 9.5 hr intermittent, 3 hr continuous), tumbling temperature (5°C and 15°C), sodium tripolyphosphate (TPP) pickle level (0 and 3.3%), and trim (lean, regular, and fat) on the quality and yield of canned hams. Tumbling significantly improved ham external appearance, color, slicability, taste and aroma, and yield. Three‐hour continuous tumbling resulted in less improvement in product quality and yield than did the 18‐hr intermittent tumbling. Significant improvements in external appearance, color, sliceability, taste and aroma, and yield resulted from TPP treatments. Hams trimmed to 3 mm fat cover or less before tumbling had significantly better sliceability and yield.