Ham weight loss at first salting (HWLFS) is a meat quality parameter used to assess the suitability of the hams for salting and seasoning. The relationships between HWLFS and 17 performance, carcass and raw ham quality parameters were investigated in 260 performance tested Italian Large White heavy pigs. HWLFS was affected by slaughter day and visible intermuscular fat of trimmed hams whereas sex did not affect its variability. Residual correlations of HWLFS with backfat thickness (BFT; r = −0.51) and lean cuts (LC; r = +0.51) were stronger than with ham weight at trimming (r = +0.40) and after first salting (r = +0.37). Significant correlations of HWLFS with fresh ham quality traits ranged from +0.16 to −0.25. BFT, LC and pH24h were the main predictors of HWLFS in the regression model. Results from this study indicated that higher ham fat coverage and pH24h and lower LC could reduce HWLFS of green hams for Protected Designation of Origin products.

Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams

Dall'Olio, Stefania;Aboagye, Gizella;Nanni Costa, Leonardo;Fontanesi, Luca
2020

Abstract

Ham weight loss at first salting (HWLFS) is a meat quality parameter used to assess the suitability of the hams for salting and seasoning. The relationships between HWLFS and 17 performance, carcass and raw ham quality parameters were investigated in 260 performance tested Italian Large White heavy pigs. HWLFS was affected by slaughter day and visible intermuscular fat of trimmed hams whereas sex did not affect its variability. Residual correlations of HWLFS with backfat thickness (BFT; r = −0.51) and lean cuts (LC; r = +0.51) were stronger than with ham weight at trimming (r = +0.40) and after first salting (r = +0.37). Significant correlations of HWLFS with fresh ham quality traits ranged from +0.16 to −0.25. BFT, LC and pH24h were the main predictors of HWLFS in the regression model. Results from this study indicated that higher ham fat coverage and pH24h and lower LC could reduce HWLFS of green hams for Protected Designation of Origin products.
Dall'Olio, Stefania; Aboagye, Gizella; Nanni Costa, Leonardo; Gallo, Maurizio; Fontanesi, Luca
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/777175
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