The effects of: a) applications of oil drip (from aged salted pork fat) onto dry-cured ham surface and b) application
of a temperature of 35 °C for 4 days after 234 days of processing (HTST treatment) were evaluated. The oil
application reduced moisture, proteolysis and white film in semimembranosus, microbial counts in adductor
and the intensity of hollowextent, toasted flavour, adhesiveness, pastiness (in semimembranosus) and chewiness
(in semimembranosus and biceps femoris) and increased the intensity of nutty flavour (in both muscles), aged
flavour, hardness, fibrousness and overall liking (in semimembranosus). The HTST did not affect any ham
characteristics.