Physical, chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors

Abstract

The effects of rearing system on technological and physical-chemical traits of Cinta Senese hams were inves- tigated. Forty-three pigs were reared under two different farming conditions, outdoors and indoors, and slaughtered at 130 kg of live weight. Hams were processed according to the dry-curing method for Tuscan ham. Outdoor pigs showed higher salting losses (4.2 vs 2.0%) and lower seasoning losses (26.7 vs 29.0%). On sample-slice, pigs reared outdoors showed higher percentages of subcutaneous fat (40.5 vs 37.4%) and lower percentages of Semimembranosus(Sm) and Semitendinosus (St) muscles (23.8 vs 26.0% and 6.4 vs 7.0%, respectively).Outdoor pigs had higher values of chroma and lower values of hue in all analysed mus- cles (Biceps Femoris(BF), Sm and St) and their subcutaneous fat showed lower chroma (5.0 vs 7.0) and higher hue values (0.939 vs 0.627). BF of outdoor pigs had higher percentages of intramuscular fat (6.4 vs 4.9%) and lower percentages of crude protein (27.4 vs 30.9%). Subcutaneous fat of outdoor pigs showed lower SFA contents (32.1 vs 35.9%) and higher percentages of PUFA n-3 (1.23 vs 0.30%) and PUFA n-6 (11.8 vs 7.66%). Outdoor pigs had a higher PUFA/SFA ratio (0.41 vs 0.22).

Keywords

• Cinta Senese pigs, Outdoors, Dry-cured ham, Meat quality, Fatty acids composition