THE WHITE SPOTS OF HAM

The white spots on cured ham, also known as tyrosine spots, form through the precipitation of amino acids in proteins, mainly the amino acid tyrosine. But do you know how these spots form, what shape they have, and most importantly, can they be eaten?

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The answer to this question is yes. The white spots on ham, which appear on many slices, are safe to eat and are harmless to our health, as they are formed by amino acids (molecules that make up proteins) naturally present in the meat, which precipitate as the ham cures. Sensory-wise, the tyrosine spots do not add any flavor or odor. Only if they are very large, they may be unpleasant to chew due to their gritty or crystallized texture.

Tyrosine is classified as a non-essential amino acid, meaning the body can synthesize it from a substrate like phenylalanine, another essential amino acid that we cannot synthesize and must obtain from the diet.

In general, amino acids, in addition to being the molecules that build proteins, are precursors to other biologically important molecules. When focusing on tyrosine, it serves as a precursor to catecholamines such as adrenaline, dopamine, and noradrenaline. These compounds are neurotransmitters essential for improving concentration, motivation, and mood. In conclusion, amino acids in their native or functional state are key to the body's proper functioning, and when found as white spots, they do not interfere with the flavor or aroma of the ham and are beneficial to our health. Let’s demystify ham fat, as it’s good for health, but everything in moderation.

White spot on ham