Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

Thirty-eight Italian dry-cured hams were analysed for cathepsin B activity, proximate composition and proteolysis index and results were related to lean tissue texture, as assessed by an expert panel, in order to search for relationships between excessive softness, a major problem in the raw ham industry, and chemical parameters. Softness was found to be related to protein breakdown which, in turn, was linked with higher residual cathepsin B activity and, to a lesser extent, to lower salt content. Results suggest that the use of raw ham of controlled enzyme activity would improve the texture quality of the end product.