The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hams

This study aimed to investigate the genetic relationship between enzymatic activity of raw hams and firmness of dry-cured hams. Instrumental firmness and sensory panel firmness scores were obtained from 2058 and 3275 dry-cured hams, respectively. On a sub-sample of 988 raw hams for dry-curing, enzymatic activity of cathepsin B was determined through a fluorimetric analytical method. A multiple-trait animal model was used to estimate heritability and genetic correlations of these traits. Estimates of heritability were moderate, ranging from 0.11 for sensory panel firmness scores to 0.25 for cathepsin B activity. Genetic correlations between firmness measures on dry-cured hams and enzymatic activity of raw hams were low. The efficiency of a selection program aimed to reduce the incidence of excessive softness in dry-cured hams on the basis of enzymatic activity of cathepsin B of raw hams is expected to be very limited.