Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham

Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this study was to develop a production technology for dry-cured ham with reduced nitrite content, using natural plant extracts (from acerola and ginger) and microbial (<i>Lactobacillus sakei</i>, <i>Pediococcus acidilactici</i>) and mold (<i>Penicillium nalgiovense</i>) starter cultures. The process included tumbling, fermentation, and curing under various conditions, including vacuum. Physicochemical analyses (pH, shear force, color, WHC, TBARS, salt and nitrites content) and sensory evaluation were conducted. Results showed that the synergistic use of plant extracts and microbial additives enabled the production of high-quality ham with desirable sensory properties, reduced lipid oxidation when vacuum curing or additional stocking was applied (TBARS < 2 mg MDA/kg), stable color, and optimal pH (5.6-5.7). Vacuum curing reduced weight loss, while smoking improved sensory traits. The proposed technology offers a promising alternative for industrial meat production, allowing for reduced chemical additives while maintaining safety, quality, and consumer acceptability.