Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham

A total of 32 fresh hams intended for the Spanish Protected Designation of Origin Teruel ham were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weight losses during the dry-curing process. After processing, 20 dry-cured hams (10 of each group) were chosen at random to assess instrumental and chemical characteristics. Hams from immunocastrated gilts tended (P = 0.057) to present lower weight losses, they were fattier (P < 0.05) at both subcutaneous and intramuscular levels and had lower (P < 0.05) water activity and volatile compounds that provide unpleasant odors than those from entire gilts. However, immu-nocastration increased (P < 0.05) slightly sodium chloride and sodium nitrite contents, being normal levels. Fatty acid profile was not significantly affected (P > 0.05). It can be concluded that, in general, immunocastration could be a good strategy in gilts to improve the quality of Teruel dry-cured ham.

Automated summary

A study was conducted to evaluate the impact of gilt immunocastration on weight losses during the dry-curing process of Teruel ham. Results showed that hams from immunocastrated gilts had lower weight losses, higher fat content, lower water activity, and lower volatile compounds compared to hams from entire gilts. However, immunocastration slightly increased sodium chloride and sodium nitrite contents. Overall, immunocastration could be a good strategy to improve the quality of Teruel dry-cured ham.