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.

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ID: 78079
2019
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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 pH were the main predictors of HWLFS in the regression model. Results from this study indicated that higher ham fat coverage and pH and lower LC could reduce HWLFS of green hams for Protected Designation of Origin products.
Reference Key
dallolio2019effectsmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Dall'Olio, Stefania;Aboagye, Gizella;Nanni Costa, Leonardo;Gallo, Maurizio;Fontanesi, Luca;
Journal Meat science
Year 2019
DOI
S0309-1740(19)30700-4
URL
Keywords
ham quality ham weight loss at first salting heavy pig italian large white phenotypic correlations

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