Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light Large White pigs

Calpain and cathepsin (B, L and D) levels in the Semimembranosus and the Biceps femoris muscles were determined during dry-curing of hams from heavy and light Large White pigs, to evaluate the use of heavy pigs in the production of high quality dry-cured hams. Calpains were detected only in green hams and after the salting step, while cathepsins were observed throughout the curing. Hams from heavy pigs showed lower enzyme levels than hams from light pigs, particularly in green hams. The lower levels could be attributed to the slower protein turnover of heavy pigs. Commercial improvement by means of slow curing processes on heavy White hams is suggested.