Valutazione di cosce suine destinate alla produzione del Prosciutto di Parma

Thighs of heavy pigs, 200-300 days of age, from 7 different breeders were evaluated to define some chemical and physico-chemical parameters. Some are in accordance with CPP guidelines. The weight of the right halfcarcass, the pH45 and pH24, the percentage of covering fat, the marbling, the intramuscolar fat, the iodine number, and the cathepsin B activity were determined. The investigations were carried out over one year to take into account the seasonal influence.The statistical analysis shows the correlation among the different parameters. The cathepsin B activity, not correlated to other parameters, is influenced by the factor season and has higher values in the cold period. These parameters, considered important for the raw ham production, were in accordance with those of the Rules and Regulations of Production of Parma Ham.