Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams

ABSTRACT Eighty‐four hot and cold deboned and bone‐in hams were dry cured and aged as country‐style hams. The boneless hams had high visual mold scores due to increased exposed muscle tissue. Hot deboned hams had the highest total aerobic plate count indicating that 6% of fresh weight as cure mix may not be high enough to hinder microbial growth. The same hams were less desirable in initial and secondary flavor and in salt intensity and desirability than those from other treatments. Warner Bratzler and Instron shear values were generally lower in hot processed, boneless hams. An acceptable hot processed, boneless country‐cured ham can be produced with one cure application and with a casing.