Chemical composition and catheptic activity were determined in fresh chilled hams and four lots of cured hams subjected to different pre‐curing treatments. Hams were sampled after aging (storage) of 2, 4 and 6 months at 29 °C. Moisture decreased, while protein, salt and free amino acid concentrations increased with aging time of cured hams, but treatment effects were similar. Frozen, thawed cured hams aged for 2 months exhibited the highest specific enzyme activity but decreased in enzyme activity after 4 and 6 months of aging. Free amino acid concentration after aging was higher in hams frozen 1–3 yr (X̄= 2.3) at −29 °C than for those frozen 0 or 2 days.
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Melo et al. (1974) studied this question.
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