DRY HAM (“KRAŠKI PRŠUT”) PROCESSING LOSSES AS AFFECTED BY RAW MATERIAL PROPERTIES AND MANUFACTURING PRACTICE

摘要

The study evaluated independently the effects of raw material (fresh hamnweight, fat thickness, pH) and producer on dry ham processing losses. Hamsnof the same origin, compliant with quality rules for Slovenian dry ham “Kraškinpršut” were selected (n = 186). The seasoning lasted 60 weeks; during thisntime, hams lost 36.0% (u00022.2) of their weight. In the present study, the resultsnrelate to hams of non-pale, soft, exudative appearance and weightsn(11.1 kg u0002 0.9) typical for standard pig production. In this context, ham fatnthickness was the principal factor affecting seasoning losses (fatter hamsnexhibited less and slower dehydration). The ham weight mainly affected thenrate of dehydration (heavier hams had higher daily moisture loss), while pHnvalue was important for the salting losses (lower extent and rate for hams of thenhighest pH class). Important differences in processing losses were observednbetween the producers even within narrow constraints of consortium rules.