Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

  • Seong, Pil Nam (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Park, Kuyng Mi (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kang, Sun Moon (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kang, Geun Ho (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Cho, Soo Hyun (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Park, Beom Young (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Ba, Hoa Van (Animal Products and Processing Division, National Institute of Animal Science)
  • Received : 2013.11.28
  • Accepted : 2014.04.10
  • Published : 2014.08.01


The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.


Breed;Dry-cured Ham;Texture;Color;Sensory


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