Sensory and analytical properties of Spanish dry-cured ham of normal and defective texture

The influences of sensory features, such as pastiness, colour, crusting and the presence of white spots (mainly due to tyrosine deposits, but also to phenylalanine), as well as that of analytical parameters, such as pH and moisture, fat, protein, salt and non-protein nitrogen contents, on the quality of Spanish dry-cured ham, were evaluated. For this purpose, 600 hams from 20 batches, produced over a 10-month period, were evaluated for the previous factors. Regression analysis of the data thus obtained revealed relationships such as those of texture defects to colour and to analytical parameters (moisture, salt and protein contents) in muscle of the end product, to be the keys to a defective texture in ham. Consequently, these parameters are essential with a view to assessing the quality of the raw material.