摘要：Summary The aim of this study was to determine how different genetic backgrounds (particularly effect of Duroc as a terminal carcass breed) affect chemical composition (water content, as well as dry matter, protein, fat, and NaCl content), as well as other properties of Istrian dry-cured ham (pH, acid number, peroxide number) that are significant in sense of its quality. For this purpose 10 pigs (Large White, ♀x German Landrace, ♂) x Duroc ♂ - (LWxGL)xD genotype and 10 pigs Swedish Landrace,♀x Large White, ♂ - (SLxLW,) genotype were slaughtered, and the hams were processed according to the Istrian manner, assuming that the hams of the (LWxGL)xD genotype will have a higher proportion of more desirable intramuscular fat, which will ultimately affect positively the overall quality of the dry-cured ham. The analyses showed the following: more dry matter (63.00% vs. 57.86%) and less water content (37.00% vs. 42.14%) were found in the hams of the (LWxGL)xD genotype related to the hams of the SLxLW genotype (P proteins in the hams of two different genotypes was not statistically different, the fat content in the (LWxGL)xD hams was significantly higher (16.12% vs. 11.76%) than in SLxLW hams(P was expected due to the lower fat content in these hams. There was no statistically significant difference in pH of the hams of the two genotypes (6.18 Vs. 6.13). Contrary to expectations, acid and peroxide numbers were higher in the hams with higher fat content - (LWxGL)xD genotype. Moreover, both of the parameters were higher in the hams of the SLxLW genotype, however, a statistically significant difference (P that the use of the Durocas, a terminal carcass breed, can contribute to the total quality of dry-cured ham. In fact, these hams have a higher content of desirable intramuscular fat, which also affects positively the reduction of salt in the ham. However, there are no negative effects on the degree of fatty acid oxidation (peroxide number), and there is a positive effect on the degree of fatty acids hydrolysis (lower acid number).
关键词：Istrian dry-cured ham; pig genotype; Duroc; chemical properties of dry-cured ham
