He Ham Challenge Bank It was born in 2023 as an initiative of Campus del Jamón Monte Nevado, developed together with the researcher Dr. Jacint Arnau, with the aim of connecting the real needs and challenges of companies in the sector with universities, research centers and students.
To broaden its scope and give the project a fully sectoral dimension, Campus del Jamón has transferred the promotion and development of this initiative in 2026 to Interham, the International Ham Institute.
From this new stage, Interham will be the point of reference for the presentation of challenges related to areas such as product quality, manufacturing processes, packaging, sustainability, digitalization or food safety, facilitating its connection with the scientific community and the development of research projects with real application in the sector.
The marbling of ham is a desirable characteristic. It contributes to the ham's fluidity and aroma, and consumers value it highly. Although a minimum width is known to be necessary for the marbling to be visible (Harper, Gregory S. Cattle and Beef Quality Cooperative Research Centre. sl : PUBLISHED BY Meat & Livestock Australia Limited Locked Bag 991 NORTH SYDNEY NSW 2059, July 2003.), there are no histological studies that assess the amount of analytical fat in the muscle related to its cellularity and distribution. In Wagyu beef, it has been found that interfibrillar (endomysial) adipocytes are present, and not only interfascicular (perimysial) adipocytes as in the rest of the cattle population (Adipose invasion of muscle in Wagyu cattle: Monitoring by histology and melting temperature. Valenzuela, JL, et al. 2019, Vols. Meat Science, 108063). Understanding the distribution pattern of intramuscular adipose tissue, related to the % of intramuscular fat and sensory evaluation, can allow us to direct pig selection in one direction or another, as well as better understand the effect of intramuscular adipose tissue on the sensory quality of different muscles and pig genetics.
It would be interesting to investigate the impact of protein turnover on proteolytic potential and how it can be affected by various factors, such as nutritional changes. A high proteolytic potential is considered partly responsible for the pasty textures in ham.
Therkildsen, M., Riis, B., Karlsson, A., Kristensen, L., Ertbjerg, P., Purslow, PP, … & Oksbjerg, N. (2002). Compensatory growth response in pigs, muscle protein turnover and meat texture: effects of restriction/refeeding period. Animal Science, 75(3), 367-377.
Therkildsen, M., Vestergaard, M., Busk, H., Jensen, MT, Riis, B., Karlsson, AH, … & Oksbjerg, N. (2004). Compensatory growth in slaughter pigs—in vitro muscle protein turnover at slaughter, circulating IGF-I, performance and carcass quality. Livestock Production Science, 88(1-2), 63-75.
Therkildsen, M., Oksbjerg, N., Du, M., & McCormick, R.J. (2009). Muscle protein turnover. Applied Muscle Biology and Meat Science, 115-128.
Skiba, G. (2005). Physiological aspects of compensatory growth in pigs. Journal of Animal and Feed Sciences, 14, 191.
Skiba, G., Fandrejewski, H., & Weremko, D. (2002). The influence of previous protein or energy restriction of young pigs on their daily gain composition. Journal of Animal and Feed Sciences, 11(2), 299-308.
In several studies, using fresh hams, greater proteolysis has been observed in PSE hams than in normal hams (Bañón et al., 1998; Tabilo et al., 1999). This difference disappeared when frozen hams were used (at this point, an appropriate experimental design should be implemented (paired hams and freezing after salting to block the effect of salt absorption)). The greater proteolysis would explain the greater pastiness observed in PSE hams compared to normal hams (Arnau et al., 1987). Unfortunately, the studies carried out did not distinguish between the areas where protein denaturation is more pronounced and those where, due to the characteristics of the muscle, the PSE condition is not significant. On the other hand, although the effect of increasing the temperature to 42-44°C at the end of the process on the texture of the final product has been evaluated (Arnau et al., 2022), no references have been found for studies that evaluate this impact when this temperature increase occurs in the raw material. It is known that certain sarcoplasmic proteins and the globular heads of myosin begin to denature at 40°C. (Warner, Kauffman, & Greaser, 1997) and that when rigor mortis is reached at high temperatures, certain enzymes responsible for meat tenderization are inactivated (hot shortening/toughening). Therefore, it would be of interest to study the impact of these changes in the raw material on the characteristics of cured ham.
Bañón, S., Gil, MD, Granados, MV, & Garrido, MD (1998). The effect of using PSE meat in the manufacture of dry-cured ham. Zeitschrift für Lebensmitteluntersuchung und-forschung A, 206, 88-93. Tabilo, G., Flores, M., Fiszman, SM, & Toldrá, F. (1999). Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Science, 51(3), 255-260. Arnau, J., Maneja, E., & Monfort, JM (1987). Study of the influence of PSE meat on the curing process of ham. Cárnica 2000, 2a. Stage no. 48: 77-84. Arnau, J., Serra, X., Bover-Cid, S. & Guàrdia, MD (2022). Effect of raw material pH and short-duration heat treatment on ham pastiness. XI World Ham Congress (Segovia). Warner, RD, Kauffman, RG, & Greaser, ML (1997). Muscle protein changes post-mortem in relation to pork quality traits. Meat Science, 45, 339-352
Research and innovation should be pursued to improve the carcass bleeding process during the pre-rigor state, before and/or after scalding, to reduce blood content in the blood vessels and thus mitigate some quality issues in cured ham. Mechanical action (pressurized water) applied from the hock in a cranial direction, before scalding, in a small number of carcasses (one half treated and the other as a control), improved bleeding (assessed by visual inspection after butchering) and reduced skin vascularization in the treated carcass halves compared to the untreated ones. Proper bleeding at the slaughterhouse would reduce the need for aggressive mechanical actions on fresh ham and improve slicing yield.
The pig/stable smell comes from hundreds of substances detected in the environment. Those with the greatest impact are short-chain carboxylic acids (e.g., isovaleric acid), sulfur compounds (e.g., methyl mercaptan), phenols (e.g., p-cresol (dry manure odor), indoles (indole and skatole (fecal odor)) and amines. The study by Hansen et al. (1994) is interesting, stating that skatole can be absorbed from manure; thus, dirty pigs, regardless of sex, can accumulate skatole in their fat, especially during warm periods. Studies using radioactive skatole confirmed that it can be absorbed through the skin, particularly in the belly area, and through the lungs, especially at high temperatures (Hansen, 1998). Similarly, it is expected that other compounds related to stable odor (e.g., p-cresol) may also be absorbed, especially during warm periods. Increased scalding water renewal or Steam scalding should be studied to see if it is a way to reduce the problem and can contribute to improving the aroma of meat and cured ham.
Hansen, L.L. (1998). Influence of environmental factors and antibiotics on skatole in pigs. In W. K. Jensen (Ed.), Skatole and boar taint (pp. 137−150). Roskilde, Denmark: Danish Meat Research Institute
Hansen, L., Larsen, A.E., Jensen, B.B., Hansen-Møller, J., & Barton-Gade, P. (1994). Influence of stocking rate and faeces deposition in the pen at different temperatures on skatole concentration (boar taint) in subcutaneous fat. Animal Science, 59(1), 99-110.
There is a significant incidence of hams with a pH <5.5 in the semimembranosus muscle, which increases the likelihood of pasty textures in cured ham, especially when sodium content reduction is desired. Further research is needed to determine the causes of these extreme pH values and explore potential mitigation strategies.
The pigs are suspended by one leg after stunning and immediately after exsanguination. Therefore, the muscle tension in each leg is not the same. One leg remains extended, supporting the animal's entire weight, while the other remains flexed and subject to free spasms. Since the heart continues to beat at this point and blood loss may still be minimal, varying degrees of vessel rupture can occur in each leg. It would be worthwhile to investigate whether these differences actually exist.
How does the content of D-tyrosine and other substances affect the formation of spots and white veil?
Define your challenge: One factor that has not been studied, and which could have some effect on the formation of a white veil and white spots, is the possible presence of D-tyrosine resulting from the isomerization of L-tyrosine. D-tyrosine crystallizes more rapidly than L-tyrosine (Shinitzky et al., 2004, 2008; Goldberg 2008). In addition, the presence of certain impurities could have some effect.
Shinitzky, M., Elitzur, A.C., & Deamer, D.W. (2004). Deviation from physical identity between D-and L-tyrosine. Progress in biological chirality, 329-337.
Shinitzky, M., & Deamer, D. (2008). Comments in a discussion: Differential rates of D-and L-tyrosine crystallization. Origins of Life and Evolution of Biospheres, 38, 271-275.
Goldberg, S.I. (2008). Experimental evidence leading to an alternative explanation of why D-tyrosine sometimes crystallizes faster than its L-enantiomer. Origins of Life and Evolution of Biospheres, 38, 149-153
Umami and kokumi flavors are key to obtaining quality hams.
Umami is generally associated with free monosodium glutamate, but other substances such as aspartic acid salts, other amino acids, numerous peptides, and Maillard reaction products also contribute to the umami taste. Furthermore, there are substances that enhance the umami flavor (synergists), such as certain peptides and nucleotides (5' isomers: IMP, GMP).
Kokumi is a flavor associated with certain γ-glutamyl peptides that activate a calcium-sensitive receptor that is also sensitive to glutathione. It is a set of sensations characteristic of foods with rich, intense, and harmonious flavors. It is not yet accepted as a basic flavor. γ-glutamyl dipeptides have been proposed as key components in improving the sensory properties of ham by increasing its curing time (Sforza et al., 2006). Under the influence of kokumi substances, ham with umami notes and other sapid substances improves in palatability through kokumi attributes in terms of: intensity, mouthfeel, persistence of sensation, richness of nuances/complexity, harmony/balance/roundness, and initial increase in intensity. Some kokumi substances are tasteless, but their effect is observed when added to complex foods containing umami. It is then that the concept of kokumi is expressed, as umami substances facilitate the interaction of kokumi substances with kokumi receptors (Yamamoto & Inui-Yamamoto, 2023). Kokumi is a quantitative aspect of flavor in terms of richness/complexity, harmony, fullness in the mouth, and persistence. It develops in long-cured hams due to the generation of kokumi substances, provided there is a certain balance with umami substances.
Studying the process conditions that stimulate the development of umami and/or kokumi substances could contribute to improving the quality of cured ham.
Sforza, S., Galaverna, G., Schivazappa, C., Marchelli, R., Dossena, A., & Virgili, R. (2006). Effect of extended aging of Parma dry-cured ham on the content of oligopeptides and free amino acids. Journal of Agricultural and Food Chemistry, 54(25), 9422-9429.
Yamamoto, T., & Inui-Yamamoto, C. (2023). The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. npj Science of Food, 7(1), 3.
Fungal growth on the surface of cured ham has been the subject of several studies that have determined its causes and implications for the product. However, other tissues, such as the hip bone, are susceptible to mold colonization and can impact product quality. Studies related to the colonization of a portion of the hip bone ("anchetta") have been conducted on Parma ham. A study of the fungal microbiota of the hip bone and the anatomical and processing factors that inhibit fungal growth within it could improve ham quality.
Baldini, P., & Spotti, E. (1995). Importance of the preriposo phase in the probability of rinsing foreign odors (phenic acid) in these stages. Conserve Industry, 70(4), 418-422.
Spotti, E., Mutti, P., & Campanini, M. (1988). Indagine microbiologica sul “difetto dell'acido fenico” sul prosciutto during the season. Conserve Industry, 63, 343-346.
It is known that salt loses water if the ambient relative humidity (RH) is less than 75%, while it absorbs water if the RH is greater than 75%. High ambient humidity, resulting from the addition of water through humidifiers, promotes salt dissolution and absorption on the surface of the ham, but increases salt residue, nitrifying agent losses, condensation, and the energy costs of the salting room. It would be interesting to study the impact of ambient RH on hams in the outer layer of the container and on those in the lower layers under open container conditions. vs closed, and where appropriate optimize the amount of water supplied to the environment to maintain desirable aspects and reduce negative impact.
The amino acids present in meat are L-amino acids (L-acc). Racemization of the "L" enantiomers to a DL mixture can have significant taste and nutritional implications. During the ham curing process, some racemization could occur through the activity of certain microorganisms (especially in areas more prone to it, e.g., areas near joints or blood vessels) or perhaps through other biochemical mechanisms. Data exists for various fermented products, but it has not been found in ham.
Bastings, JJ, van Eijk, HM, Olde Damink, SW, & Rensen, SS (2019). d-amino Acids in Health and Disease: A Focus on Cancer. Nutrients, 11(9), 2205.
Marcone, G.L., Rosini, E., Crespi, E., & Pollegioni, L. (2020). D-amino acids in foods. Applied Microbiology and Biotechnology, 104, 555-574.
Alterations in ham are called scabs. Although there are different types of scabs (putrid, acidic, damp, mite-related, etc.), they are not currently characterized according to the causative agent and related to the predominant metabolites and their sensory characteristics. Furthermore, identifying their location in the ham is difficult since it must be done by smell, which does not allow for demarcating specific areas because olfactory perception is not localized enough to limit small zones. Therefore, it could be interesting to develop some type of chemical "revealing agent" that, when applied to the affected cut area, would allow us to identify the predominant metabolite and the affected area. In addition to allowing for the objective classification of scabs for study, this system could facilitate the investigation of the scab's origin, once the affected area and its possible entry points for the causative agent are known.
Pastiness in hams is considered a textural defect that causes slicing problems. Adjusting the slicing temperature or a pre-treatment can partially solve this problem. While textural characteristics have been studied, the flavor, aroma, and composition have been scarcely evaluated. These hams possess a peculiar aroma that has not yet been specifically named, and whose volatile compounds should be studied. Umami notes predominate, with a higher incidence/intensity of umami. Having undergone intense proteolysis, they could be a source of peptides with interesting health properties, potentially making them advisable for certain consumer groups. The intensity of umami, the ease with which the thinly sliced product dissolves in the mouth, along with the potential positive aspects of its composition, should be studied to try to transform this defect into a value-added property that enhances the product's appeal.
The presence of mites in long-cured hams is a significant problem that has not been satisfactorily resolved. Mite control must be compatible with ham quality and requires a methodology focused primarily on prevention, complemented by monitoring mite populations to ensure the effectiveness of the measures adopted. While various prevention methods have been proposed (Arnau, 2022), research and development of effective monitoring methods compatible with current quality requirements should be encouraged. This paper proposes developing systems to monitor mite population dynamics as a tool for decision-making regarding preventive and corrective measures and for evaluating their effectiveness in mite control.
-https://eurocarne.com/daal/a1/informes/a2/Problemas_Sensoriales_Jamon.pdf
-Thind, B.B. (2005). A new versatile and robust mite trap for detection and monitoring of storage mites in the cereal and allied industries. Experimental and Applied Acarology, 35, 1-17.
-Amoah, B., Schilling, MW & Phillips, TW (2016). Monitoring Tyrophagus putrescentiae (Acari: Acaridae) With Traps in Dry-Cured Ham Aging Rooms. Environmental Entomology, 45(4), 1029–1039.
Iridescence refers to green-yellow-orange colorations typically caused by optical phenomena such as dispersion, interference, and microstructural diffraction (structural color). These colors are present not only in raw, cured, or cooked meat, but also in fish scales, peacock feathers, pearls, soap bubbles, and other materials. In meat products, iridescence is related to the microstructure of the whole muscle, whether fresh, cured-matured, or cooked, as finely minced products do not exhibit iridescence. Maximum iridescence is observed when the cutting angle relative to the fiber direction is 90 degrees and disappears when it is less than 40 degrees. Differences between muscles are partly associated with the direction of the muscle fibers during slicing. The incidence of iridescence increases with a clean cut or reduced surface roughness and decreases with increasing intramuscular fat content. Studies evaluating muscle fiber diameter and sarcomere length found no effect on the incidence of iridescence. In cured ham, high proteolysis due to the activity of proteolytic enzymes added to the surface or inherent to the ham reduces the incidence of iridescence. The most affected anatomical areas are usually the shank and semimembranosus muscles.
Studies are needed on the causes and possible technological solutions for iridescence in cured ham from white and Iberian pigs.
Ruedt, C., Gibis, M., & Weiss, J. (2023). Meat color and iridescence: Origin, analysis, and approaches to modulation. Comprehensive Reviews in Food Science and Food Safety.
Floral aromas can be generated by certain lactic acid bacteria (Sánchez-Molinero & Arnau, 2008) or other microorganisms (Zhu et al., 2022). This note intensifies a few hours after the ham is cut. It is not considered typical of traditional Spanish hams, but it is present in some types of ham produced using processes similar to those of Parma ham, where it forms a harmonious whole with other cured notes. One of the responsible substances is phenylacetaldehyde, which comes from the oxidative decarboxylation of phenylalanine (Berdagué et al., 1991). It would be interesting to delve deeper into the key substances that contribute to this aroma in each type of product, the causes that originate it, and to what extent it contributes to the product's quality.
Sánchez-Molinero, F. & Arnau, J. (2008). Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham. Meat Science, 80(4), 1074-1080.
Zhu, Y., Wang, W., Zhang, Y., Li, M., Zhang, J., Ji, L., … & Chen, L. (2022). Characterization of quality properties in spoiled mianning ham. Foods, 11(12), 1713.
Berdague, JL, Denoyer, C., Le Quere, JL & Semon, E. (1991). Volatile components of dry-cured ham. Journal of Agricultural and Food Chemistry, 39(7), 1257-1261.
Consuming cured ham with certain foods can create a synergistic combination, making the overall satisfaction greater than eating the ham alone. During chewing, the integration of saliva with the lean meat and fat creates a mass with sensory properties that evolve throughout the process due to factors such as size reduction, hydration, extraction, aeration, emulsification, acid-base reactions, and volatilization. These processes depend, among others, on the ham's composition and preparation method, the composition of saliva, and the presence of other foods. While some studies on food pairing have been conducted, a scientific basis is needed to explain the changes that occur when ham is combined with other foods in order to establish the most suitable pairings.
Gasull, MDG (2022). The pairing of cured ham with extra virgin olive oil. Eurocarne: The international magazine of the meat sector, (306), 33-38.
The metallic flavor observed in some hams is analogous to that of an aqueous solution of ferrous sulfate, which includes sensations in the mouth, retronasal olfactory sensations (these are due to a rapid lipid oxidation in the mouth catalyzed by iron or other metals (Stevens et al., 2006; Ömür-Özbek et al., 2012) and perhaps trigeminal sensations (Skinner et al., 2017).
Studies have shown that the process has an effect on the metallic taste of the ham, and it has been observed that the composition of the cutting materials can have an impact on perception.
Therefore, studies are needed on the factors that can affect the metallic flavor, such as those related to the state of iron in the ham, the composition and type of cutting elements, the degree of abrasion depending on the product (uniformity of composition and freezing, cutting temperature, pH…)…
https://eurocarne.com/daal/a1/informes/a2/Problemas_Sensoriales_Jamon.pdf
Stevens, D.A., Smith, R.F. & Lawless, H.T. (2006). Multidimensional scaling of ferrous sulfate and basic tastes. Physiol. Behav., 87(2): 272–9.
Ömür-Özbek, P., Dietrich, AM, Duncan, S.E. & Lee, Y. (2012). Role of lipid oxidation, chelating agents, and antioxidants in metallic flavor development in the oral cavity. Journal of agricultural and food chemistry, 60(9), 2274-2280.
Skinner, M., Lim, M., Tarrega, A., Ford, R., Linforth, R., Thomas, A. & Hort, J. (2017). Investigating the oronasal contributions to metallic perception. International Journal of Food Science & Technology, 52(6), 1299-1306.
The challenge would be to delve even deeper into the world of ham; leading companies in the sector, such as yours, have focused on training, innovation, and collaboration.
https://www.joselitolab.com/
Offer a tasting menu with Iberian pork as the central focus, the history of the pig from its origin to its most innovative technique.
A menu ranging from the aperitif and welcome cocktail to the coffee petitfours or the liqueur at the end of the menu.
Example:
Olive-Pork-Acorn-Fizz
– Pig and Roses
– Iberian ham toast
– Pig's udders
– Iberian consommé
– Iberian croquette
– Castanets
- Secret
– Little hands and tail with flowers (Spring roll)
– Ginger and lizard canapé
– Truffle blini
– Bun, coscaron and liver
– Vanilla ice cream
– Iberian shortbreads
– acorn liqueur
Currently, the profession of ham carver has reached a high level of expertise in terms of knowledge of the ham, cutting techniques, and product presentation. Until now, the quality of ham has been considered to be determined by the raw material, the salting, drying, and aging process, and subsequently by the cutting and packaging conditions. Few studies or proposals have addressed the challenge of improving the quality of the ham, or a part of it, at the time of carving. What can we do, at the time of carving or packaging, when a shank is very lean, the hock smells like a stable, or a piece that promised so much turns out to be too salty? Establishing contingency plans for each situation could contribute to improving the enjoyment of the product. Examples for packaged Serrano ham include: adding virgin olive oil (that complements the product) inside the vacuum-sealed bag or on the surface of the lean ham slices to provide an oily sensation and help extract/create aromas and flavors; for softer hams, submerging the bag in warm water after slicing or before opening; mixing slices of a salty ham with others that are very umami-rich, that is, establishing a base that allows, when required, a certain "coupage" between hams or with other compatible ingredients
Study of the process of creating multi-layer plastic trays using biodegradable plastic materials capable of matching the conditions of current plastics:
The trays are made of multi-layer composite plastics of PET/EVOH/PE, which have problems when it comes to recycling because they are made up of overlapping layers of plastic intended for different functions, but their composition makes it difficult to separate the layers for later recycling, which causes a waste to be generated that cannot be recycled, and will end up in landfills.
By conducting joint venture studies to implement biodegradable plastics with the same capabilities as current ones, carrying out property studies and implementing the use of biodegradable materials that can maintain the properties of currently used packaging, providing the brand with improvements at other levels such as marketing and advertising.
Study in mechanics of materials for the improvement and implementation of machinery intended for production in relation to the daily cleaning and disinfection of the machinery, improving the quality of the cutting machinery in relation to the cleaning and disinfection products.
By emphasizing the creation of machinery adapted to direct comprehensive cleaning, in the same way that a table or wall surface is cleaned, and not piece by piece, having to take special care in certain areas that are not adapted or sealed to withstand direct cleaning, causing increases in cleaning time, therefore decreasing production times.
The surface area of the ham is an important parameter for defining the salt absorption of the piece and its drying dynamics.
It would be useful to have a model that relates the surface area to the weight of each piece. Although individual variability can be high due to differences in shape, it can still provide reference information.
