Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”

Almost all physico-chemical parameters were significantly (P < 0.05) affected by salting time except pH, intramuscular fat and TBARs index. Batches salted for shorter time showed a greater release (P < 0.001) of total free fatty acids (FFA) (21.4 g/100 g of fat). Total free amino acids (FAA) content was also significantly (P < 0.001) affected by salting time, since dry-cured foal “cecina” with shorter salting time had higher total FAA content (3099 mg/100 g DM).