Caratterizzazione del difetto della “cotenna rossa”del prosciutto di Parma

The aim of this study was to evaluate, in an objective way, the colour of the skin of raw Parma hams, classified subjectively in 3 different classes for the "red skin" defect, and to verify the relationship with muscular colour and pH. Two hundred left-thighs from pigs reared in two different farms, were evaluated subjectively on the basis of the intensity of red skin colour, using a 3 point scale system supported by a photographic standard where 1=defect absent, 2=slight defect and 3=serious defect. Colour of skin and BF muscle and pH of the latter were measured at 24 hour p.m. Results indicate that, red skin defect was present, on average, in the 69.5% of the examined thighs. L* and Hue values decreased and a* and chroma values increased, in both skin and BF tissues, when defect score increased.