Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs: Influence of skin trimming methods

Abstract

This study examined the quality of dry-cured hams produced from local pig breed and modern hybrids using two trimming methods. Hams (n = 24) of similar weight were harvested from local breed “Krškopolje pig” (KKP) and conventional hybrid pigs (CON). The left and right hams from KKP were trimmed according to “Kraški pršut” (K) and “Istrski pršut” (I), respectively, while the hams from CON were trimmed as “Kraški pršut”, yielding 8 hams per treatment (K-KKP, I-KKP, K-CON). After processing, the samples of dry-cured hams (part with biceps femoris, semimembranosus and semitendinosus muscles) were collected and analysed for chemical composition, texture, sensory analysis and volatile profile. Dry-cured hams of local breed (K-KKP) had lower dehydration loss (due to thicker fat cover), moisture content and a_w, softer and more plastic texture, with sensory analysis showing more marbling, softer, pastier texture, more pronounced herbal aroma and sweetness than K-CON. Trimming type was associated with higher dehydration loss (due to removed skin), lower moisture content and a_w, higher salt content and harder texture, with sensory analysis showing more marbling, more surface moisture and herbal odour, harder and pastier texture, and sweeter and less bitter taste in I-KKP than K-KKP. The analysis of volatile compounds clearly distinguished the types of dry-cured hams, with each exhibiting a unique volatile profile that enabled differentiation based on breed or trimming. Overall, the study highlights some advantages of dry-cured ham from local pig breeds and shows how trimming affects product's characteristics.