Weight losses during dry curing were determined on 3369 left hams from Goland heavy pigs. Weight losses were highly affected by carcass weight and some qualitative parameters of raw hams. Weight loss after salting appeared strongly related with weight loss at the end of the seasoning. A model for an early estimation of weight loss at the end of seasoning was developed. Weight losses after salting and at the end of seasonig showed moderate but significant heritability values,suggesting that selection for affecting weight loss of hams during seasoning is feasible
Analisi del calo di stagionatura di cosce utilizzate per la produzione di prosciutto crudo DOP
STURARO, ENRICO;CARNIER, PAOLO;GALLO, LUIGI
2004
Abstract
Weight losses during dry curing were determined on 3369 left hams from Goland heavy pigs. Weight losses were highly affected by carcass weight and some qualitative parameters of raw hams. Weight loss after salting appeared strongly related with weight loss at the end of the seasoning. A model for an early estimation of weight loss at the end of seasoning was developed. Weight losses after salting and at the end of seasonig showed moderate but significant heritability values,suggesting that selection for affecting weight loss of hams during seasoning is feasible
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