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  • Author or Editor: Ž. Kuzmanović x
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Authors: R. Božac, I. Kos, Z. Janječić, Ž. Kuzmanović, M. Konjačić and J. Nežak

An investigation has been carried out on the effect of different crossbreeds on chemical and sensory profiling of Croatian representative pork products, Istrian hams. Due to the original trimming of hams (without skin and subcutaneous adipose tissue) the total weight loss was significantly higher (41.67–43.69%) in all three genotypes (Swedish Landrace×Dutch Large Whit ×Pietrain (SL×DLW×P), Dutch Large White×Swedish Landrace (DLW×SL) and Dutch Large White×Duroc (DLW×D)) in comparison with the Italian and Spanish hams with skin and subcutaneous adipose tissue. Hams from DLW×D genotype had a significantly lower (P<0.01) total weight loss (41.67%) and, in comparison with the Spanish and Italian hams, Istrian ham contains much less moisture (45.05–46.35%). The content of total saturated, monounsaturated, polyunsaturated fatty acids and cholesterol was similar in all crossbreeds (P>0.05). The cholesterol level is low (541.9–555.9 mg kg−1), which makes Istrian dry-cured ham a dietary product. Hams from DLW×D had significantly more visible intramuscular fat (P<0.01) than hams from SL×DLW×P crossbreeds. The colour of muscle tissue, seasoned flavour, taste, saltiness, total mouth consistency (tender, melting, stringy) and tactile consistency were best in genotype DLW×D.

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