Study of the physicochemical and sensorial characteristics of dry-cured hams in three pig genetic types

Physicochemical and sensorial characteristics of dry-cured hams from three genetic types-a Landrace x Large White cross (L line), a Duroc strain (D line) and a heavily muscled strain formed from the purebreeds Pietrain and Belgian Landrace (B line)-were determined on the Biceps femoris muscle after 9 months of ageing. The correlation between variables and their discriminant ability were evaluated. Hams from the D line were characterised by higher marbling, a higher dry-cured ham flavour and lower processing weight losses. Hams from the B line showed more holes and the highest intensity of pastiness, crumbliness and brightness and non-protein nitrogen and tyrosine contents. Hams from the L line were the saltiest. A principal component analysis showed that pastiness, brightness, non-protein nitrogen content and tyrosine content were positively correlated to each other. The most discriminant parameters according to the genetic types were sensorial descriptors. Marbling, saltiness and dry-cured ham flavour classified correctly 93% of the hams.