The research project ‘Investigations into the formation and prevention of precipitates on and in raw ham’ was awarded Project of the Month by the Research Association of the Food Industry (FEI). The DIL German Institute of Food Technology and the University of Hohenheim Institute of Food Science and Biotechnology FG Food Materials Science are thus making an important contribution to sustainably improving the quality of raw ham.
Crystals in raw ham – an often invisible problem
Raw ham is one of the most popular meat products in Germany: it impresses with its tender consistency, characteristic red colour and typical aroma. However, undesirable crystals can form during production, which consumers often perceive as a quality defect. These so-called precipitates occur mainly during the long maturing and drying process, when certain ingredients are deposited in the residual water.
Tyrosine, a natural amino acid, in particular, can crystallise both inside the ham and on its surface. While large crystals are sometimes considered a sign of particularly long maturation in southern countries, they are often rejected in Germany. Many consumers confuse the white deposits with mould or spoilage.
Goal: Better quality and fewer complaints
For manufacturers, this not only means a deterioration in product quality, but also economic losses. Complaints or the decision not to make a repeat purchase are particularly burdensome for small and medium-sized businesses, which invest a lot of time and money in production.
To date, there has been a lack of scientifically sound knowledge about how and why these crystals form – and, above all, how their formation can be prevented. This is precisely where the research project comes in.
What is being researched?
In collaboration with the University of Hohenheim, industry associations and industrial partners, the DIL is investigating the exact processes involved in crystal formation. The focus is on the conditions during curing, drying, maturing and storage. The researchers want to find out what role water removal, salt content and mass transport processes play.
The aim is to develop recommendations that manufacturers can use to effectively prevent the formation of unwanted crystals – without compromising on traditional quality and maturing time.
A win-win situation for everyone involved
The project benefits both producers and consumers: companies can further improve the quality of their raw ham products, avoid complaints and thus reduce economic losses. Consumers receive a product of the highest quality – without any unpleasant deposits or impairments in taste and mouthfeel.
The research project is coordinated by the Research Association of the Food Industry (FEI) and will run until 2026. It is supported by partners such as the Federal Association of German Sausage and Ham Producers and the Association for the Promotion of Meat Research.
