Alternative packaging techniques for the valorization of Cinta Senese drycured ham

The evolution of food packaging methods has great potential for reducing waste through chemical and microbial control of the product and/or storage environment. Cinta Senese pig products are characterized by a high fat content and a high proportion of unsaturated fatty acids, which are linked to genetic and husbandry factors and, consequently, involve a high risk of oxidation. So, the aim of the work was to test the storage stability of Cinta Senese dry-cured ham slices under three packaging categories (AP, Active Packaging; MAP, Modified Atmosphere; UV, Under Vacuum)