Ham ranks among the royal food. Few can resist her. Did you know, however, that the roots of its production fall already in the period of the ancient Celts and Romans, roughly the second millennium BC.? These tribes probably began as the first salting and preserving pork, which is the essence of ham. Quality cured salted meat reportedly praised the famous Carthaginian commander Hannibal when he was at Parma hailed as the liberator from the Romans. Because it was winter at the time, was not available for fresh meat. However, locals were equipped and entertained his savior contemporary ham.
Let's go back but more in practice. Probably the ham because of its great taste and benefits too happy buying. Who knew you, however, that the ham contains a high proportion of protein and essential amino acids? Or that the meat content in šunkách monitored by the content of net muscle protein? To learn more about ham, keep reading.
1) Three grade
Hams, according to the Decree on meat and meat products are divided into three classes: the "highest quality", "selective" and "standard". Each of them has defined special requirements for composition and sensory characteristics. Abroad, however, do not expect this division, there is no global or pan-European quality requirements for ham.
2) How do apart each class differ?
Cooked ham classes highest quality and class selection must be "celosvalové". This means that they are made from either whole anatomical parts (eg. With ham on whole hams) or from whole muscle (ie. From shawls pork, chicken breast etc.). For hams standard classes can also be used raw grain, for example. Sawn called for. Cutter.
"The standard of ham can unlike hams selection and the highest quality contain except meat, water, salt and certain authorized additives, eg. Protein preparations of plant origin, starch, fiber, and food coloring," explains Jan Katina, Executive Director of the Czech Meat Processors Association, web Akademiekvality.cz
3) Fermented ham
Can attack you, to what group includes products such as Parma ham, etc. Schwarzwald. These are durable fermented hams, whose production is not typical for our country. Therefore, there are no requirements for the production and quality included in the Decree of the Czech Republic.
4) ham, ham or pickled
Others are cutting hams in terms of their technology. For cooked-ham distinguish between the ham, braised ham (in the technological envelope or in the form of) ham and pickled (canned).
"For hams on the bone takes place all production on the whole, the product is stripped to the bone then. For these products is characterized surface fat coverage (partly including the skin) and surface smoked. Ham braised in a technological package is filled into impermeable plastic packaging. Ham, which are inserted into molds, are typical high quality and have a higher proportion of manual work, "says Jan Katina.
Canned hams in our country represents the most Prague ham in a can. This is a ham with extremely long shelf life and can be stored on non-refrigerated conditions. Their specific feature is the addition of gelatin, which, after sterilization produces jelly in a thin layer between the ham and the packaging.
5) What part of the meat is produced?
Pork ham in the Czech Republic must be made only from whole leg of pork meat or pork leg (ie. The individual muscle groups, which are technically called "scarves"). If the ham of meat other than pork, must be properly labeled, and not just an animal species from which it comes, but also parts of the carcase, for example. "Turkey breast ham."
6) The meat in šunkách
We meat content in šunkách monitored by the content of net muscle protein. What do you imagine under this term?
"These are proteins which originate only from muscle tissue of animals - not including the any protein of vegetable origin, or even some animal proteins such as collagen (connective tissue protein, is e.g. tendons). Net muscle protein content (CSB) in ham depends on the content and sorted completely lean muscle, "says Jan Katina." Ham highest quality must contain min. 16% of the CSB, with a selection of ham enough to contain at least 13% of the CSB, the standard ham you must have a min. 10%. "
For clarity, we can state that quite refined, lean muscle Pork contains up to 19% of CSB and about 1% protein of connective tissue.
7) Ham "substitutes"
As with dairy products and even hams we can meet with their substitutes or analogues. These cheaper products do not meet the criteria or standard ham and most often bear the example. "Whacking," "Brick" and the like. From standard hams with ham analogs usually differ higher water content.
8) Ham and health
The sausage circulating nutritionally rather negative opinions, and because they contain higher amounts of salt and some of them are too bold. But it is not like sausage sausage. From a nutritional standpoint, they cooked ham very valuable food. Generally contain up to 2% salt, therefore, are not to our body and risky source of sodium.
"Hams have a high proportion of meat, protein and essential amino acids that our body absolutely needs. There are also a valuable source of some minerals and vitamins A, D and B group for the ham is typically low in fat, cholesterol and carbohydrates. Because they are a part and slimming diets and are also suitable for celiacs who can not tolerate gluten, "adds the expert.
9) Ham for children - what is different?
Children from ham ham "nedětské" generally differ in reduced salt content and possibly also some food additives, eg. Preservatives. Almost always a ham or a selection of the highest quality, which according to the requirements vyhláškových not contain dyes and some other ingredients. It is the responsibility of the manufacturer before the official surveillance authorities to prove that the indicated ham exhibits superior quality and nutritional parameters in comparison with other hams from the same class.
10) Prague ham - it's history
Called "Prague ham" since the 60s of the 19th century marks one of the most popular food products that originated in our country, especially in Prague. He began to produce a butcher František Game. The level of industrial production brought Prague ham Mr. Antonín Chmel, who founded his company in Prague U Zvonařky in 1879. After Prague, its production spread to other Czech cities. Thanks to its unique taste enjoyed success not only in Europe but also overseas. A popular delicacy can be tasted in three variants - Prague ham on the bone, Prague ham, boneless ham, and Prague Conservatory, which is typical ovoid shape of a flat package.
Source: tz, editorially modified
