Maturing time and salt were fixed factors and fat was a covariate in a full factorial design study of sensory and texture properties of 36 dry cured hams. Samples were chosen to fit three ageing and salt classes. Differences (P < 0.05) in sensory scores were found between whole slices (with cover fat) and their biceps femoris (BF) counterparts, with sweet taste enhanced in whole samples and conversely unpleasant bitter taste more intense in BF portions. Increased ageing time resulted in better sensory profiles, as documented by greater scores (P < 0.05) for matured odour, matured taste and sweet taste, whereas salty taste was reduced. Decreased salt was associated with greater intensities (P < 0.05) of undesired green odour and taste. Based on chemical composition, the ham consistence appears improved by long-term dehydration, provided that protein breakdown is under control. It is concluded that for salt reduction of up to 25% to be achieved without negative side effects, extended ageing and restrained proteolysis are key factors.
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