Quality changes and shelf life prediction of cooked cured ham stored at different temperatures

What is it about?

Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Compared with either PLS or back-propagation artificial neural network (BP-ANN) only, the hybrid PLS–BP-ANN model better predicts the shelf life quality of cooked cured ham using the nine important variables.

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