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The Biceps fenioris muscles from 50 hams were used in the study. Ten samples were taken for analysis on the day after slaughter. Forty hams were drycured and taken for analysis by groups of 10 at days 74,81, 179 and 273 after the beginning of processing. Volatile compounds were extracted from the middle part of the Bicepsfenioris muscle by dynamic headspace extraction, then analysed by gas chromatography and mass spectrometry. More than 100 peaks were detected, among which 74 were identified and 52 were quantified. Most identified compounds originated from either lipid oxidation or amino acid degradation. The total quantity of extracted compounds increased dramatically between day 0 and day 74. Propanone was by far the most abundant compound, followed by the other ketones, alcohols and aromatic hydrocarbons (66.5, 9.9,9.2 and 8.4% of the total chromatogram area, respectively, at the end of processing). The levels of individual compounds varied greatly during processing. There was some evidence of independence between the reactions producing volatile compounds from lipids and those involving amino acids.

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No abstract

Fifty hams were distributed into 2 groups differing in initial pH of the Adductor muscle — one group with a pH < 6.1 (low pH group) and the other group with a pH of 6.1 or higher (high pH group). Ten hams were used for fresh meat analysis, while the 40 other hams were processed by dry‐curing. Five hams of each pH group were used for chemical analysis before processing (day 0) and at days 74, 81, 179 and 273 of processing. The Biceps femoris muscle was analyzed for moisture, salt content, lipids, nitrogen fractions and volatile compounds. Sensory analysis was performed at days 179 and 273. The low pH hams had higher moisture and salt content at the beginning of processing. They reflected more active lipolysis and proteolysis as indicated by higher levels of free fatty acids and nonprotein nitrogen. Also, they were scored as firmer, dryer and had a less intense fat aroma.