There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect of pH at 24 h post mortem (pH_SM24h ≤ 5.4; 5.4 > pH_SM24h < 5.9; pH_SM24h ≥5.9) and salting time (standard vs reduced) on zinc-protoporphyrin content, heme content and other physicochemical parameters of Serrano dry-cured hams manufactured without the addition of curing agents. Results showed that in those hams with higher post mortem pH heme content was increased whereas ZnPP content and proteolysis index were decreased. Reduced salting time decreased salt content whereas ZnPP and heme contents remained unaffected. Lower post mortem pH and reduced salting time led to a higher content in various free fatty acids which, in turn, were found to correlate positively with ZnPP formation. However, the observed changes in heme and ZnPP contents had no effect on the instrumental color of the final product.

对清洁标签产品的需求不断增长，因此在保持颜色特性的同时消除各种干腌肉中的腌制添加剂是令人感兴趣的。本研究旨在探讨死后24 小时 pH 值（pH _SM24h ≤ 5.4；5.4 > pH _SM24h < 5.9；pH _SM24h ≥5.9）和腌制时间（标准与缩短）对锌原卟啉含量、血红素含量和未添加固化剂的塞拉诺干腌火腿的其他理化参数。结果表明，死后pH较高的火腿中血红素含量增加，而ZnPP含量和蛋白水解指数降低。减少盐腌时间会降低盐含量，而 ZnPP 和血红素含量则不受影响。较低的尸检pH 值和减少的盐腌时间导致各种游离脂肪酸含量较高，进而发现这些游离脂肪酸与 ZnPP 的形成呈正相关。然而，观察到的血红素和 ZnPP 含量变化对最终产品的仪器颜色没有影响。