Dry Cured Ham

Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride(SF)phosphine (PH3)methyl bromide(MB)carbon dioxide(CO2)and ozone(O3)on the volatile flavor compound concentrations in dry cured ham.Fluoride and SF concentrations increased (P < 0.05) in dry cured hams as SF fumigation concentration increased but all samples contained fluoride and SF concentrations below the legal limits of 20 and 0.01 ppm respectively.Minimal differences existed in the presence and concentration of aroma active compounds in fumigated hams when compared to the control. Triangle tests indicated that consumers could not discern (P > 0.75) between the control hams and the fumigated hams.This study revealed that there were minimal aroma/flavor differences among control hams and hams that were fumigated with SF PH3 MB CO2 or O3 and that fumigation of dry cured ham with SF and PH3 were safe and met legal requirements for consumption.This reveals that SF PH3 CO2 and O3 could be tested at the industrial level to determine their efficacy as potential alternatives to methyl bromide to treat dry cured hams for insect pests.