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MESO : The first Croatian meat journal, Vol. XV No. 2, 2013.

Preliminary communication

Drniš dry-cured ham – characteristics of raw material and ripe product

Danijel Karolyi orcid id orcid.org/0000-0003-0409-9071 ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10 000 Zagreb, Hrvatska
Marija Đikić ; Zavod za opće stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10 000 Zagreb, Hrvatska

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Abstract

The town of Drniš and the surrounding areas have been famous for a long tradition in dry-cured ham production. It is known that
Drniš dry-cured ham has been consumed in the palaces of Austrian-Hungarian Empire and was served during the crowning ceremony
of Queen Elizabeth II. Its high reputation has been continued up to the present when its particularity and quality are recognized
through the protected geographical indication (PGI). For the production of Drniš ham heavier pigs are used. Raw ham without pelvic bones and leg is dry salted with salt from Adriatic Sea. After the salting hams are pressed, cold smoked, dried and ripened in a specific climate. For the transformation of raw pork into Drniš dry-cured ham at least 12 months are needed. This paper presents interval estimates (95% confidence interval) of means for some traits of fatteners and raw hams for the production of Drniš dry-cured ham, as well as for the physicochemical traits of final product. The data were collected during the project of completion of Drniš dry-cured ham product specification. With 95% confidence, interval estimates were calculated for final live weight 137.7–147.4kg; slaughter weight 109.2–117.9kg; back fat 21.0–25.1mm and muscle thickness (m.gluteus) 68.0–72.1mm; pH2 value (m.semimembranosus) 5.72–5.84; raw ham weight 14.8–15.9kg and dressed ham weight 11.4–12.2kg. The mean seasoning loss of ripe ham was estimated in the interval of 40.7–41.7%, while mean physicochemical traits (m.semimembranosus) were for water activity (aw) 0.781–0.805,
pH value 5.85–5.97, moisture 32.62–35.98% and salt content 5.96–6.26%. The CIE L* and a* colour estimations were 40.04-42.64 and 15.04-16.63, respectively.

Keywords

Drniš dry-cured ham; pigs; raw ham; physicochemical traits; 95 % interval estimates

Hrčak ID:

104921

URI

https://hrcak.srce.hr/104921

Publication date:

29.4.2013.

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