Turkey Ham Properties on Processing and Cured Color Formation

Turkey hams were prepared from boneless thigh meat and evaluated for yields, texture, and color development when processed in the smokehouse to internal temperatures from 37.8 C to 71.1 C. Meat yields at various smokehouse temperatures significantly (P<.05) decreased from 96.5% at 37.8 C to 87.3% at 71.1 C. Shear values also significantly (P<.05) decreased as the product temperature increased, indicating tenderness development. Microwave reheating/cooking of hams removed from the smokehouse at 48.9, 60.0, and 71.1 C gave final yields of approximately 85%, irrespective of previous smokehouse cooking temperature. Taste panelists scored the ham at 7.2 on a nine-point preference scale for microwave reheated, cooked hams; these scores were not affected by previous smokehouse temperature. Heme pigment conversion to the nitric oxide heme pigment form showed a dependence on the internal temperature of the product during heating, typical of cured meat products. The Gardner a/b ratio showed the largest zone of color development between 43 C and 49 C. Gardner +a values (for redness) were significantly (P<.05) correlated with the level of nitric oxide heme pigment produced on heating the turkey hams.