Rodríguez Sánchez, José AntonioCalvo, J.Suárez Belloch, J.Latorre Górriz, María Angeles2015-01-272015-01-272014Italian Journal Of Food Science, 26 (4), p. 420-4261120-1770http://hdl.handle.net/10532/2791A preliminary study was carried out with 36 barrows to investigate the effect of slaughter weight (SW; 120, 130 and 140 kg) on chemical, instrumental and sensory characteristics of Teruel drycured ham. The intramuscular fat content tended to increase and salt, potassium nitrate and sodium nitrite contents decreased as SW increased. The panelists detected wider subcutaneous fat and lower cured colour, saltiness, hardness and fibrousness in hams from heavier pigs but no difference was observed on overall quality assessment. In conclusion, pig SW affected some chemical and sensory traits of dry-cured ham, which contributes to increase the heterogeneity.enSlaughter weightChemical characteristicsSensory qualityDry-cured hamHeavy pigsProducción y sanidad animalJournal ContributionProductos de la carnePropiedades fisicoquímicasGanado de carne