EFFECT OF DIFFERENT CROSSBREEDS ON CHEMICAL AND SENSORY PROFILING OF ISTRIAN DRY-CURED HAM

An investigation has been carried out on the effect of different crossbreeds on chemical and sensory profiling of Croatian representative pork products, Istrian hams. Due to the original trimming of hams (without skin and subcutaneous adipose tissue) the total weight loss was significantly higher (41.67-43.69%) in all three genotypes (Swedish LandracexDutch Large WhitxPietrain (SLxDLWxP), Dutch Large WhitexSwedish Landrace (DLWxSL) and Dutch Large WhitexDuroc (DLWxD)) in comparison with the Italian and Spanish hams with skin and subcutaneous adipose tissue. Hams from DLWxD genotype had a significantly lower (P < 0.01) total weight loss (41.67%) and, in comparison with the Spanish and Italian hams, Istrian ham contains much less moisture (45.05-46.35%). The content of total saturated, monounsaturated, polyunsaturated fatty acids and cholesterol was similar in all crossbreeds (P > 0.05). The cholesterol level is low (541.9-555.9 mg kg(-1)), which makes Istrian dry-cured ham a dietary product. Hams from DLWxD had significantly more visible intramuscular fat (P < 0.01) than hams from SLxDLWxP crossbreeds. The colour of muscle tissue, seasoned flavour, taste, saltiness, total mouth consistency (tender, melting, stringy) and tactile consistency were best in genotype DLWxD.