摘要：Slavonian ham is a traditional Croatian cured meat product. There were 19 hams registered for evaluation, produced by different and mostly commercial producers. Except for organoleptic (sensory) characteristics, the pH-value of ham meat (M. semimembranosus) has been determined by the pH-meter Mettler Toledo, as well as meat color parameters (“L” and “a” value), which have been determined by the chromo meter Minolta CR-410. Evaluation results indicate the variability of quality of Slavonian ham. High and significant correlations have been determined among sensory characteristics of ham (appearance, cross-section appearance, consistency, smell, taste), both mutually and with average grade of ham. The average pH-value of ham meat of 5,84 and color parameters (“L”= 39,66 and “a”= 18,44) were both satisfying. There were some mistakes observed in quality of some hams (unsatisfying shape, occurrence of mould, inadequate color of meat and fat tissues, tyrosine depositions, soft consistency, rotting, etc.) and these reasons make it necessary to work on standardization of ham quality. Standardization of quality includes the following procedures: defining adequate pig genotype, i.e. creating a pig type for the purpose of producing Slavonian ham, developing technology for specified purpose of pig fattening, standardizing technology for pork ham processing, defining physico- chemical and organoleptic characteristics of Slavonian ham based on research, organizing a national association of ham producers that would start the procedure of registering Slavonian ham as an autochthonous Croatian product, legal protection of product name in Croatia and the EU (protected designation of origin and/or protected geographical designation).
