Efetto del voltaggio di stordimento e della modalita’ di scottatura sull’incidenza del difetto della “cotenna rossa” nel prosciutto di Parma.

The effects of two different electric stunning voltages of pigs (70-80 Volts vs. 130-140 Volts) and of two different methodologies of carcass scalding (open steam nozzles vs. closed steam nozzles in the scalding bath) on the incidence of "red skin" defect of raw Parma hams were evaluated. At trimming (24 hours post mortem), two hundred left-thighs from pigs reared in two different farms, balanced for stunning and scalding methods, were evaluated subjectively on the basis of the intensity of red skin colour, using a 3 point scale system where 1=defect absent, 2=slight defect and 3=serious defect, and colour of skin was measured. Results indicate that red skin defect incidence decreased with both increasing of electric stunning voltage and closing the steam nozzles during the scalding of the carcass.