Influence of Tumbling and Dextrose on Furosine Content in Cooked Ham

In this study the influence of two technology phases on furosine content in cooked ham has been examined. The furosine content in semimembranosus muscles separated from legs tumbled for 25, 45, and 65 h and then subsequently heat treated at 65, 75, and 85 °C for different times is not dependent on tumbling time. Raw muscles with various quantities of dextrose added (between 0.25 and 1.50 g/100g) after heat treatment at 80 °C for different time periods display a quantity of furosine that is directly correlated to the amount of added dextrose. A highly significant correlation ( P < 0.001) between the furosine index (FI = milligrams of furosine per 100 g of protein divided by percent dextrose) and the intensity of the heat treatment, expressed in terms of C 0 (equivalent time at 80 °C), was noted for semimembranosus muscle heated for different lengths of time and in various temperature conditions.