Ham weight loss at first salting (HWLFS) is a meat quality parameter used to assess the suitability of the hams for salting and seasoning. The relationships between HWLFS and 17 performance, carcass and raw ham quality parameters were investigated in 260 performance tested Italian Large White heavy pigs. HWLFS was affected by slaughter day and visible intermuscular fat of trimmed hams whereas sex did not affect its variability. Residual correlations of HWLFS with backfat thickness (BFT; r = −0.51) and lean cuts (LC; r = +0.51) were stronger than with ham weight at trimming (r = +0.40) and after first salting (r = +0.37). Significant correlations of HWLFS with fresh ham quality traits ranged from +0.16 to −0.25. BFT, LC and pH_24h were the main predictors of HWLFS in the regression model. Results from this study indicated that higher ham fat coverage and pH_24h and lower LC could reduce HWLFS of green hams for Protected Designation of Origin products.

初次腌火腿火腿的减重（HWLFS）是一种肉品质参数，用于评估火腿腌制和调味的适宜性。在260头经过性能测试的意大利大型白重猪中研究了HWLFS与17头性能，car体和生火腿质量参数之间的关系。HWLFS受屠宰日和修剪后的火腿可见肌间脂肪的影响，而性别并未影响其变异性。HWLFS与后脂肪厚度（BFT; r  = -0.51）和瘦肉（LC; r = +0.51）的残留相关性强于修剪时和第一次腌制后火腿重量（r = +0.40）（r = +0.37） 。HWLFS与新鲜火腿品质性状的显着相关性介于+0.16至-0.25之间。BFT，LC和pH值_24h是回归模型中HWLFS的主要预测因子。这项研究的结果表明，对于受保护的原产地名称产品，较高的火腿脂肪覆盖度和_24h的pH值和较低的LC可以降低绿色火腿的HWLFS。