Colour of dry cured hams obtained from autochthonous genetic types of pig

Colour parameters were detected on Biceps Femoris (BF), Semitendinosus (St) and Semimembranosus (Sm) muscles and fat from dry cured hams of Calabrese, Casertana, Cinta senese and Siciliano autochthonous genetic types. With increase of the maturation period the reflectance percentage and lightness decreased and the yellow index increased. The reflectance percentage was higher for ham obtained from Casertana, especially in the 660-780 nm range, in comparison with that obtained from Siciliano, Cinta senese and Calabrese. Casertana ham showed a higher lightness (L*), hence it is ‘lighter’. Moreover, Casertana gave ham with a lower red index (a*) than Cinta Senese. Calabrese and Casertana gave ham whose fat shows a higher reflectance percentage from 360 to 600 nm in comparison with Siciliano.