Professional paper

Physicochemical and sensory properties of the Slavonian ham

Đuro Senčić ; Faculty of Agriculture in Osijek, Trg sv. Trojstva 3, Osijek, Croatia
Danijela Samac ; Faculty of Agriculture in Osijek, Trg sv. Trojstva 3, Osijek, Croatia
Josip Novoselec ; Faculty of Agriculture in Osijek, Trg sv. Trojstva 3, Osijek, Croatia
Mario Škrivanko ; Veterinarski zavod Vinkovci, Josipa Kozarca 24, Vinkovci, Hrvatska
Dragan Kovačević ; Faculty of food technology in Osijek, Franje Kuhača 20, Osijek, Croatia

Abstract

Slavonian ham falls within the long-life smoked and cured meat category, produced by means of a special treatment of fresh pork
ham, which is rubbed in salt, smoked and matured throughout a certain period in specic microclimatic conditions. The quality of
22 Slavonian hams from the 4th National ham festival in Stari Mikanovci was examined. Hams were of about 16 months old and of
average mass of 7.50 kilo ± 1.60. The quality of the Slavonian hams was pretty uneven (unstandardized), which can be observed from
the value of variability of their physicochemical and sensory properties. The average pH value of the Slavonian hams (m. semimem-
branaceus) was 5.63 ± 0.19 , „L“ and „a“ values for color were 39.35 ± 2.13 and 17.32 ± 2.16 respectively, water content was 54.03% ±
3.82, crude protein content 29.95% ± 2.20 and crude fat content 7.20% ± 2.41. A high level of NaCl was found (8.37% ± 2.06), which
is above optimum values, and the corresponding aw value (0.86 ± 0.04). Grades for particular sensory properties were pretty much
variable. The highest variability (20.22%) was determined for appearance, and the lowest (5.04%) for taste. Research results point to
a considerable variability in the quality of the Slavonian ham and the need to provide standardization of its quality.

Keywords

Slavonian ham; physicochemical properties; sensory properties

Hrčak ID:

61915

URI

https://hrcak.srce.hr/61915

Publication date:

1.3.2010.

Article data in other languages: croatian

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