CARATTERISTICHE DEL PROSCIUTTO DI SAN DANIELE IN RAPPORTO AL TIPO GENETICO

San Daniele PDO ham characteristics in relationship to genetic type. Four heavy pig genetic types reared for the production of San Daniele prosciutto PDO were considered: two “reference” hybrids (Italian Large White or Italian Duroc x (Italian Landrace x Italian Large White)) and two “industrial” genotypes (GOLAND and DANBRED). The experimental measurements (curing loss, ham compliance percentage, chemical composition and technological characteristics of Biceps femoris, fatty acid profile of subcutaneous adipose tissue of green thighs and hams, sensory properties of hams) were carried out on the hams obtained from 450 compliant raw thighs, balanced by genotype, sex (females and castrated males), and carcass fatness (U and R classes following the European grading system). The genotype influenced with different intensity all the parameters measured. The highest compliance percentages were observed on Goland (86%) and Duroc-sired (78%) hams, that also showed the relatively lowest curing loss (276 and 296 g/kg di raw thigh, respectively), and good technological characteristics (Proteolysis index 28.4 and 28.6%; chewiness 4.5 and 4.3N; free fatty acids 104 and 88 mg/kg total lipids, respectively) in comparison with Danbred hams (curing loss 311g/kg; chewiness 4.8N; free fatty acids 116mg/kg). Only three of the 15 descriptors validated to describe the sensory profile of San Daniele ham, differed between Goland and Duroc-sired ham. The last one presented slightly higher cured odour and bitter taste in lean and fat solubility than Goland ham. The differences between genetic types are not strictly related to the classic relationship between Italian traditional heavy pigs and industrial hybrids, because within each group we found high variability.