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The consumption of cooked ham is rela- capacity, and poor cooked cured color tively high, since it is a very popular meat (Schilling et al. 2004). In order to improve the product. For instance, it may account for as functionality of these meats, several binders much as 26% of the delicatessen products have been used, including starch, carra- sold in Europe, with France, Spain, and Italy geenan, and soy proteins (Motzer et al. 1998). being major consumers (Casiraghi et al. In this regard, the appearance of modern 2007). There are different manufacturing tumbled hams is essential in the industry. technologies for the production of cooked Modern hams are characterized by a milder ham, depending on the raw materials and the flavor than traditional hams, such as Wiltshire, processing conditions, which are discussed in Bradenham, and York (Nute et al. 1987). The this chapter
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