Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

The effects of some biotic (pig-rearing system and muscle location) and abiotic factors (processing time and drying location) on colour (L*, a* and b*) and moisture changes during the manufacture of Iberian ham were studied. The levels of L* (from 27.14 to 44.44), a* (from 6.10 to 19.84) and b* (from 2.18 to 8.72) parameters, and moisture (from 31.71 to 75.04) decreased (p 0.05) as processing time increased. L*, a* and b* were strongly influenced by muscle location and their values were smaller (p 0.05) in semimembranosus than in biceps femoris, as occurred with moisture. The rearing system produced differences (p 0.05) in a* at the first stage and in L* and b* at the final stage of processing. Drying location, probably in association with natural climatic conditions, caused differences (p 0.05) at only the final stage of processing in a* and b* parameters. The variations in colour parameters were mainly affected by rearing system and muscle location.