MAPA institutes new rules for the manufacture of ham

Ham is a true darling of Brazilians, present on several occasions and delicious dishes, such as baurus, hot mixes and lasagna.

However, health concerns have always surrounded this food due to its high sodium content and preservatives.

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Aiming to improve this scenario, the Ministry of Agriculture, Livestock and Supply (MAPA) has just announced new quality and identity standards for sausages, including ham.

These measures aim to regulate and improve the production of these products in our country. Understand the subject better!

New quality rules for hams: understand the changes

Consumers can rest assured that changes in standards will not affect the quality and taste of the ham.

The reformulation focuses on physical-chemical aspects, where manufacturers should increase the amount of

protein to compensate for the allowed level of collagen, in addition to reducing the amount of water present in the product.

It is important to highlight that the alterations will not affect the nutritional value of the ham, maintaining the medical and nutritional recommendation to consume this sausage only on special occasions. See below the more specific changes of the new resolution:

  • Cooked Ham: Protein increases from 14% to 16%, while the amount of water decreases from 5.3% to 4.8%.
  • Top Cooked Ham: Protein stays at 16% as well as water quantity stays at 4.5%.
  • Tender cooked ham: protein remains at 16%, as the amount of water remains at 4.8%.
  • Poultry Ham: Protein remains at 14% as well as the amount of water remains at 5.2%.

more changes

In addition to changes in the amount of protein and water, the new standards also modified the limit of collagen in hams, as mentioned above.

This ingredient is used to firm the product, but in excess it can be harmful. With the new regulations, the maximum limit of collagen it should correspond to 25% of the total protein in pork hams and 10% in poultry hams.

The changes in the rules also extend to the limits of additives added to the ground meat of the ham. Now, the maximum percentage allowed in hams is 10% for cooked ham and 5% for tender ham.

And how is the parma ham?

The famous Parma ham, originally from Italy, is widely known for its presence in cold cuts boards and sophisticated sandwiches.

The original Italian recipe only has two ingredients: selected pork shank and salt. The big difference with this type of ham is that it goes through a long period of curing, lasting at least 12 months.

However, it is important to point out that not all products labeled “Parma ham” are made according to this traditional recipe. Therefore, when purchasing a ham of this type, always check the authenticity seals on the product.

Despite containing less preservatives, Parma ham and other varieties of the product still have high levels of sodium and should be consumed in moderation.

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