ABSTRACTEffects of ham size, aging time and temperature on the physicochemical composition of trichina‐infected dry‐cured hams were studied. Five muscle groups from small, medium and large short‐cure hams and large bag‐cure hams were analyzed for aw, moisture, NaCl and brine concentration. Semimembranosus/Adductor and Rectus femoris groups from the center had the lowest aw and moisture, and highest NaCl and brine concentrations compared to Biceps femoris + bottom Gastrocnemius groups from the hock. Aging at 32.2°C resulted in higher moisture and lower NaCl and brine percentages. Bag‐cured hams were similar to the short‐cure hams at 23.9°C. These results provide a detailed dataset of physicochemical analyses for dry‐cured hams by individual muscle groups under minimal curing conditions.

ABSTRACTEffects of curing time and temperature to destroy Trichinella spiralis in dry‐cured hams were evaluated. Five muscle groups from small, medium and large, short‐cure hams and large, bag‐cure hams were subjected to a digestion technique to determine the number of spiralis larvae. Trichinae in small hams held at 10°C for 90 days, in medium hams at 23.9 and 32.2°C for 35 and 11 days, and in large hams at 10 and 23.9°C for 90 and 35 days, respectively, were rendered non‐infective. Medium hams contained a number of trichinae after 90 days at 10°C. Bag‐cure hams aged at 23.9°C for 35 days were free of trichinae. Results could indicate insufficient aging time at 10°C for medium hams and the need for reviewing current USDA‐FSIS regulations for the destruction of T. spiralis.