Lipid and cholesterol oxidation products in dry-cured ham.

An investigation was carried out on oxidative processes in dry-cured hams. Sixteen hams of various ageing times were divided into lean and fat parts, simulating typical consumer habits. All samples underwent analysis of peroxide value (PV), rancidity index (TBARs), 5 cholesterol oxidation products (COPs) and, in the lean samples, proximate composition. While the lean part was rather unaffected by oxidation, the external fat contained some of COPs, TBARs and PV. Comparison of hams at different ageing times revealed that lipid oxidation was substantially unaffected by the time of processing. It is concluded that good manufacturing practice will generally prevent oxidative damage in the edible part of dried hams, even if very long ageing times are used.