Abstract
ABSTRACTForty dry‐cured hams were identified at the end of 9 months processing. The Biceps femoris was analyzed for dry matter, pH, protein, lipids, acid value, hydroxyproline, Cl‐, pigment, glycogen, lactic acid and protein fractions, and average diameter and metabolic type of fibers. Sensory analysis involved color scoring on a whole slice of ham; assessment (by sniffing) of the acceptability on the semimembranosus of all 40 hams; and evaluation of odor, texture, taste and aroma on the biceps femoris of 26 hams. Among the traits under study, dry matter, glycogen, lactic acid, Cl‐ and pH appeared as the most important determinants of sensory qualities of dry‐cured ham. High levels of glycogen, lactic acid and Cl‐ and low pH were associated with dry texture and high intensity of dry ham and cured meat aroma. The other components studied revealed scarce and generally low correlations with sensory traits.
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