engleski

Characteristics of ¨Drniški pršut¨ - a dry-cured ham from Croatia

The aim of the paper is to present some characteristics of raw material as well as of dry-cured ham ¨Drniški pršut¨- a traditional product from Drniš, a small town close to Adriatic see in Croatia. Based on 95% confidence, interval estimates of the means were 5.73– 5.78 for raw ham pH value (m.semimembranosus), 14.8–15.9 kg for raw ham weight and 11.4–12.2 kg for dressed ham weight. The overall seasoning loss of ripe ham was estimated in the interval between 40.7 and 41.7%, while physicochemical traits (m.semimembranosus) of ripe product were 0.781–0.805 for water activity (aw), 5.85–5.97 for pH value, 32.62–35.98 % for moisture and 5.96–6.26 % for salt content. The CIE L* and a* colour traits were 40.04-42.64 and 15.04-16.63, respectively.

dry-cured ham; ¨Drniški pršut¨; physicochemical traits

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