ACCEPTABILITY OF THE PORK HAM USING DIFFERENT CURING MIXTURES

A descriptive research was conducted to determine the effects of quality taste of pork hams using different curing mixtures in making pork hams as treatments namely; 1- salt and sugar, 2 - salt and sugar added with rosemary and bay seeds, 3 - salt and sugar added with bay leaf and basil, 4-salt and sugar added with anise and garlic on the quality of the ham. Each treatment was evaluated by 20 evaluators as replications. The results revealed that all treated Pork Hams fall on the same range of 3.00- 3.99 with a qualitative description of moderately appealing. Though their average is different but they have close result,3.74 for treatment A and B,3.99 for treatment C which is the highest rate and 3.95 for treatment D they were all rated “Moderately Appealing" in terms in Physical Appearance. The aroma of four hams cured with different curing mixtures were all rated an average of 3.49 for treatment A, 3.69 treatment B 3.64 treatment C and 3.89 for treatment D which is the highest among treated hams. In terms of taste all treated Pork hams rated as “Good” having the average of 3.79, 3.69,3.74 and 3.88, respectively. The acceptability of four Pork Hams were all rated as “Moderately Acceptable” they obtained the rate of 3.79 for treatment A,3.41 for treatment B,3.89 for treatment C and 3.95 for the treatment D.