Effects of the applications of oil drip onto surface and of the use of a temperature of 35 °C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham

• The temperature increase to 35 °C for 4 d did not affect dry-cured ham characteristics.
• Oil drip application reduced H2O, proteolysis and white film in the ham external part.
• Oil drip application on dry-cured ham reduced the bacterial counts in Adductor muscle.
• Oil drip application on dry-cured ham surface had positive effects on sensory quality.
• Oil drip use could be an alternative to rendered lard use for dry-cured ham industry.

The effects of: a) applications of oil drip (from aged salted pork fat) onto dry-cured ham surface and b) application of a temperature of 35 °C for 4 days after 234 days of processing (HTST treatment) were evaluated. The oil application reduced moisture, proteolysis and white film in semimembranosus, microbial counts in adductor and the intensity of hollow extent, toasted flavour, adhesiveness, pastiness (in semimembranosus) and chewiness (in semimembranosus and biceps femoris) and increased the intensity of nutty flavour (in both muscles), aged flavour, hardness, fibrousness and overall liking (in semimembranosus). The HTST did not affect any ham characteristics.