The aim of the research was to determine the optimal, acceptable and unacceptable texture of Kraški pršut (dry-cured ham) with a protected geographical indication, to find the most suitable rheological test for evaluating the texture of Kraški pršut samples, and to investigate how weight loss during ham drying and the content of free amino acids affect the texture parameters and sensory properties. The study included 40 dry-cured ham samples from two weight classes and three different pork suppliers from regular production (left thighs of pigs, 410 ± 33 days after salting). The pH value, water, fat, protein, NaCl and free amino acid contents were determined by chemical analysis. The texture profile of the samples was determined instrumentally using texture profile analysis (TPA) and stress relaxation test (SR), and the sensory profile of samples was evaluated by a panel of experts using a descriptive test with an unstructured point scale. Based on 21 physicochemical and instrumental parameters and sensory properties, the samples were 100% correctly classified into three groups using linear discriminant analysis: dry-cured ham samples with optimal (value above of 3.90), soft (value between 3.10 and 3.89) and pasty (value below 3.10) texture. For measuring the texture profile of dry-cured ham, the use of TPA is more appropriate than the SR test. The results showed that the loss of mass during drying of the hams was not closely related to the texture parameters of the dry-cured hams, but a relationship was found between the weight of the dry-cured ham and its hardness, saltiness and pastiness.
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