Attitudine alla stagionatura della carne suina con potenziale glicolitico elevato

The glycolytic potential (GP) was determined within 1,5 h post mortem on biceps femoris (BF) muscle collected from the carcasses of two samples of Duroc x (Landrace x Large White) pigs respectively of 348 and 239 subjects. On this muscle, the pH1 and pHu values were recorded. The technological losses during the first salting phase and at the end of curing, as well as the incidence of defects, were recorded in hams processed as dry-cured Parma ham. The hams with a GP value ³ 180 µmol/g, considered as threshold value for identifying carriers of the RN- allele of the RN gene, showed significantly higher technological losses and a tendency to saltier taste and higher presence of tyrosine crystals.