Effect of the Iberian pig line on dry-cured ham characteristics

The purpose of this study was to compare the characteristics (chemical composition, instrumental colour, sensory characteristics and acceptance) of dry-cured hams obtained form three genetic lines of Iberian pig (Censyra, Torbiscal and Entrepelado). The instrumental colour of fat was affected by the genetic line (b∗, p = 0.008; and h°, p = 0.024), the Censyra group having the largest values. The genetic line did not affect the chemical composition of the subcutaneous fat and lean of the dry-cured hams or the instrumental colour of the lean. Data from a descriptive analysis showed that the only characteristic significantly affected was the toasted flavour (p = 0.004), and juiciness and sweetness were slightly affected (p = 0.062 and 0.061, respectively). In spite of the slight effect on the physical–chemical and sensory characteristics, acceptance was significantly different, Torbiscal hams having the highest scores.