The spoilage of cooked hams obtained
from Cook-in and Ship-in technology
was investigated. The spoilage was due
to the growth of Lactobacillus sakei and
Leuconostoc mesenteroides, which grew
during the production and the 4°-6°C
storage period of cooked hams. The spoilage
consisted in the production of cavities, due
to CO2, greening and various molecules:
hydrocarbons, aldehydes, ketones,
carboxylic acids, alcohols, esters and
sulphur compounds.
