Review article
https://doi.org/10.33128/k.63.1.5
Influence of different genetic and paragenetic factors in pig breeding on the hams and prosciutto quality
Danijela Samac
orcid.org/0000-0001-9277-3710
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Đuro Senčić
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Zvonko Antunović
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Zvonimir Steiner
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Josip Novoselec
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Ivana Prakatur
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Željka Klir Šalavardić
orcid.org/0000-0003-4078-6864
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Mario Ronta
orcid.org/0000-0003-0858-7566
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Đurđica Kovačić
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Abstract
Due to its climatic, geographical and traditional aspects, the Republic of Croatia has a rich tradition of production and preparation of various cured meat products that are characterized by a special quality and traditional method of production. Ham and prosciutto are thus among the most famous cured meat products in Croatia, and are categorized as permanent cured meat pork products. The difference between ham and prosciutto is in the processing of the legs and the production technology. The most famous is Slavonian ham, which is made from processed pork leg with removed sacrum and pelvic bones, whereas the thigh lower edge is semi circularly rounded to about 6 cm from the femoral head. Afterwards, salt (wet salting/brine) is rubbed into the leg or the leg is immersed in brine (dry salting/brine), for 30 days followed by smoking by wood smoke or by ash, beech, hornbeam or oak sawdust smoke. After smoking follows the final stage of hams maturing which takes place in special rooms with a optimal microclimate for 7-8 months, depending on the hem weight. The most famous Croatian prosciuttos are: Dalmatian prosciutto, Istrian prosciutto, Drniš prosciutto and Krk prosciutto. These hams differ in production technology, and according to the Ordinance on meat products which is in force in the Republic of Croatia, all these hams are pork leg products with bones, with or without skin and subcutaneous fat, with or without legs, and pelvic bones, without tail, with or without the addition of spices, preserved by dry salting or brining, with or without smoking and subjected to drying and maturing processes for at least 9 months. In order to produce quality ham or prosciutto, it is necessary to provide a quality basic raw material (ham meat). The quality of pig carcasses is affected by genetic (pig’s genotype) and a number of paragenetic factors: nutrition, housing system, age of pigs, sex, castration, final body weight of pigs, procedure with pigs before slaughter, ham and prosciutto production technology (primary processing of hams, salting, smoking, ripening). The aim of this paper is to show how the combined action of these factors affects the quality of hams and prosciutto.
Keywords
genetic factors; paragenetic factors; ham; prosciutto
Hrčak ID:
278613
URI
Publication date:
20.4.2022.
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