The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h30 to 19 h and with superior hams. The exudate after 19 h and 26 h tumbling showed a higher gel forming ability compared to 5 h30, which, in case of polyphosphate-free cooked hams produced with mixed and inferior meat quality, resulted in a better sliceability (less holes). However, tumbling time did not affect hardness, which was only influenced by ham quality, resulting in a softer polyphosphate-free cooked ham produced with inferior ham quality compared to the other quality classes.

研究了翻滚时间（5 h30、19 h和26 h）和生火腿质量（优，劣或混合质量）对无多磷酸盐熟火腿质量的影响。无多磷酸盐滚筒火腿的保水能力和总产量取决于翻滚时间和火腿质量。翻滚时间从5 h30延长到19 h，并且火腿质量更好，两个参数的值都更高。与5 h30相比，翻滚后19 h和26 h的渗出液显示出更高的凝胶形成能力，如果生产的无多磷酸盐熟火腿的肉质不佳，则其切片性更好（孔少）。但是，翻滚时间并不影响硬度，而硬度仅受火腿质量的影响，