Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

The aim of this work was to follow the evolution of physicochemical (dry matter, NaCl concentration, pH, water activity), morphological (image analysis) and aromatic (e-nose) characteristics of the three main Italian PDOs during processing, from slaughtering to end of ripening. Main phenomena distinguishing the PDOs are NaCl concentration increase, which is higher in Toscano than in Parma and San Daniele hams, starting from the salting phase. Water activity values decrease during processing, and the lowest values are detected in Toscano ham. Changes in morphological parameters (area, shape) and in color progressively occur during processing and are more pronounced in Toscano ham. A clear evolution of aroma of the three PDOs has been observed by e-nose, and the complexity of the aromatic profile of the ripened hams is clearly highlighted.