Wet cured pork hams were inoculated with a mixed starter cultures comprising of @entity9206 and Micrococcus varians M483 at the dose level of 106  cfu/g and the un inoculated hams served as controls. The @entity3689 profile of hams of the treated and the control groups stored at 4oC under MAP and @entity3548 and evaluated on 60th day of storage revealed that treated hams liberated higher concentration of free @entity3534 except for @entity1521 and @entity1853 which were found in higher concentration (P   <   0.01) in the MAP control samples. The MAP control samples liberated @entity367 (85.65        1.40  ppm), @entity1434 (21.56        1.14  ppm) and @entity4149 (16.63        1.94  ppm) whereas, the treated samples did not release these @entity3534 . The @entity3548 control samples too liberated @entity1434 (6.98        1.36  ppm) and @entity369 (42.70        2.78  ppm) but the treated ham of the @entity3548 did not liberate these @entity3534 . The @entity3548 hams had higher concentration (P   <   0.01) of free @entity1521 , @entity8959 , @entity3929 , @entity4857 , @entity1853 , @entity6778 , @entity815 , @entity376 and @entity3793 than the MAP samples. Colour analysis of ham using CIE Lab colour system revealed that the treated samples had significantly higher concentrations of L*, a* and b* components. The L* and a* values were higher in the MAP than under @entity3548 systems while the b* values were higher in the @entity3548 samples than the MAP samples. Neither the bacterial cultures nor the packaging system influenced the textural property of ham. Starter cultures inoculated hams were rated superior (P   <   0.05) in terms of their sensory properties. Hams packaged under MAP were rated superior (P   <   0.05) than those packaged under @entity3548 in terms of appearance, colour, taste, tenderness, flavour, juiciness and overall acceptability.

Effect of starter cultures and packaging methods on XXXX profile and eating quality characteristics of pork ham.

@entity3548 :: ('MESH:C538659', 'Disease') :: ['VP'] @entity3534 :: ('MESH:D000596', 'Chemical') :: ['amino acids'] @entity8959 :: ('D005998', 'Chemical') :: ['glycine'] @entity3793 :: ('CHEBI:27570', 'Chemical') :: ['histidine'] @entity1853 :: ('MESH:D008715', 'Chemical') :: ['methionine'] @entity6778 :: ('CHEBI:24898', 'Chemical') :: ['isoleucine'] @entity3929 :: ('D000409', 'Chemical') :: ['alanine'] @entity376 :: ('CHEBI:25094', 'Chemical') :: ['lysine'] @entity9206 :: ('1579', 'Species') :: ['Lactobacillus acidophilus'] @entity367 :: ('CHEBI:18237', 'Chemical') :: ['glutamic acid'] @entity1434 :: ('MESH:D003553', 'Chemical') :: ['cystine'] @entity4857 :: ('CHEBI:27266', 'Chemical') :: ['valine'] @entity1521 :: ('CHEBI:26271', 'Chemical') :: ['proline'] @entity815 :: ('CHEBI:28044', 'Chemical') :: ['phenylalanine'] @entity3689 :: ('D000596', 'Chemical') :: ['amino acid'] @entity369 :: ('CHEBI:29016', 'Chemical') :: ['arginine'] @entity4149 :: ('D014443', 'Chemical') :: ['tyrosine']
@entity3689 :: (D000596,Chemical) :: ['amino acid']
