Conference paper

Influence of ham weight, trimming and pressing on istrian dry-cured ham seasoning loss

Danijel Karolyi ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb
Krešimir Salajpaj ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb
Marija Đikić ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb
Ivan Jurić ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb
Antun Kostelić ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb

Abstract

Influence of raw ham weight, trimming form and pressing on seasoning weight loss of Istrian dry-cured hams were studied. Swine thighs were shaped traditionally with skin and subcutaneous fat was removed. The pelvis bones were left in the ham (B hams) or experimentally deboned (boneless or BL hams). After trimming, the raw hams were weighted and classified in to the weigh tclasses. The hams were pressed after dry salting with different loads. High seasoning weight loss (46.31%) of Istrian hams was expected due to raw ham skinning. However, deboning had no influence on differences in seasoning weightloss. Due to significantly higher weight oss of light class hams it wold be better to use raw hams heavier than 10 kg and 9 kg after B and BL dressing, respectively. There was no significant press load effect on seasoning weight loss.

Keywords

Istrian dry-cured ham; trimming; pressing; seasoning weight loss

Hrčak ID:

21322

URI

https://hrcak.srce.hr/21322

Publication date:

15.12.2005.

Article data in other languages: croatian

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