Effetto della materia prima sulla proteolisi e sulla consistenza del prosciutto crudo tipico

Changes in proteolysis index, texture and surface white film were monitored in matured and half-matured hams and the data were related to cathepsin B activity in green hams. At the same time, cathepsin B, proteolysis index and salt were determined in the Semimembranosus (SM), Semitendinosus (ST) and Biceps femoris (Bf) muscles of hams analysed every month during ageing. The results obtained confirm that green hams with higher cathepsin B activity are more likely to yield more proteolyzed dry-cured hams or hams affected by unacceptable softness of surface white film. The milder the product, the more marked are these defects.