AI Article Synopsis
- The study analyzed how different salting methods and the sex of pigs affect the quality of Slovenian dry-cured ham, Kraški pršut, using 48 hams from 24 pigs (12 gilts and 12 castrates).
- The hams were divided into two groups: standard salting for 18 days (HS hams) and reduced salting for 10 days (LS hams), revealing that shortened salting decreased salt content but increased proteolysis, affecting texture and color.
- Additionally, gilts displayed more proteolysis than castrates, impacting quality, though lipid oxidation levels were similar between the two sexes.
Article Abstract
Effect of reduced salting and pig sex on the quality of Slovenian dry-cured ham Kraški pršut was studied. A total of 48 hams from 24 crossbred pigs (12 gilts, 12 castrates) were submitted to two different salting regimes; standard salting for 18 days (HS hams, n = 24) and shortened salting (LS hams, n = 24) for 10 days. Reduced salting time effectively reduced salt content but resulted also in higher extent of proteolysis of LS hams which was associated with differences in texture and colour of biceps femoris muscle. Lower fat oxidative stability was observed in HS hams. With regard to sex effect, the hams originating from gilts were more proteolysed which was associated with differences in texture and colour. Lipid oxidation was similar in gilts and castrates.
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| http://dx.doi.org/10.1016/j.meatsci.2019.107990 | DOI Listing |
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