20.500.12556/DiRROS-21445 Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs Influence of skin trimming methods This study examined the quality of dry-cured hams produced from local pig breed and modern hybrids using two trimming methods. Hams (n = 24) of similar weight were harvested from local breed “Krškopolje pig” (KKP) and conventional hybrid pigs (CON). The left and right hams from KKP were trimmed according to “Kraški pršut” (K) and “Istrski pršut” (I), respectively, while the hams from CON were trimmed as “Kraški pršut”, yielding 8 hams per treatment (K-KKP, I-KKP, K-CON). After processing, the samples of dry-cured hams (part with biceps femoris, semimembranosus and semitendinosus muscles) were collected and analysed for chemical composition, texture, sensory analysis and volatile profile. Dry-cured hams of local breed (K-KKP) had lower dehydration loss (due to thicker fat cover), moisture content and aw, softer and more plastic texture, with sensory analysis showing more marbling, softer, pastier texture, more pronounced herbal aroma and sweetness than K-CON. Trimming type was associated with higher dehydration loss (due to removed skin), lower moisture content and aw, higher salt content and harder texture, with sensory analysis showing more marbling, more surface moisture and herbal odour, harder and pastier texture, and sweeter and less bitter taste in I-KKP than K-KKP. The analysis of volatile compounds clearly distinguished the types of dry-cured hams, with each exhibiting a unique volatile profile that enabled differentiation based on breed or trimming. Overall, the study highlights some advantages of dry-cured ham from local pig breeds and shows how trimming affects product's characteristics. pigs dry-cured ham Krškopolje pig Kraški pršut Istrski pršut physico-chemical properties volatile profile true false true Angleški jezik Ni določen Neznano 2025-02-04 13:20:05 2025-02-04 13:20:06 2025-10-02 08:27:12 0000-00-00 00:00:00 2025 0 0 str. 1-10 Art. no.ǂ109762 Vol. 222 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2025-01-28 637.5:636.4 1873-4138 /10.1016/j.meatsci.2025.109762 225052163 https://www.sciencedirect.com/science/article/pii/S0309174025000233?via%3Dihub 1 604cb1fc-e2f2-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=30573 RAZ_Savic_Bojana_2025.pdf RAZ_Savic_Bojana_2025.pdf 1 F4C8F0842EE3A8229BB70FF10AA55B1E 7c85a775601f55857dd18376aae1e0d2ff19a76c750c2f3ce52e16d189c4e941 a0994cdf-e2f2-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=30574 Kmetijski inštitut Slovenije 0 0 0