Resumen de Valores del pH y de la actividad del agua en el jamón serrano ibérico: Repercusiones cara a la CEE

Francisco León Crespo, C. Martins, Clemente Mata Moreno, J. C. Penedo Padrón, A. Barranco Sánchez, S. Camargo, I. Martínez-Castro, C. Velloso, D. Jorquera, J. M. Torres, R. Moreno

• The pH and Aw values establish the stability and safety of dried meat products and are included as control parameters in the EEC Sanitary Directive for meats of December, 1976. At the same time, both values are distinctive of these products. In this study, the pH and Aw values of 8 different regions of Spain iberico dried ham are reported. It has been shown that there are significant differences among regions and among individual hams in both parameters. The pH value range is 5,87-6,42; the Aw value range is 0,99-0,87. Under the ECC Sanitary Directive, 11 out of the 32 studied samples should be kept under refrigeration in storage.