Effect of different crossbreeds on chemical and sensory profiling of Istrian dry-cured ham (original) (raw)
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DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO-CHEMICAL PROPERTIES AND CHEMOMETRICS
Journal of Food Quality, 2009
Comparison of physico-chemical and compositional traits was carried out on cooked hams. Deboned fresh pig thighs of three different origins were divided into three batches: 200 pig thighs from the Italian market, H1; 200 from The Netherlands, H2; and 200 from Denmark, H3. Boneless pig thighs were processed under commercial guidelines for production of cooked hams, using brine at 25% level of injection. After processing, 12 cooked hams from each batch were sampled randomly and analyzed for proximate and fatty acid composition. Color measurement was performed on the muscles: biceps femoris, semimembranosus, and semitendinosus. H1 hams showed a higher weight loss and a lower technological yield compared to H2 and H3 hams. Analysis of variance on compositional data showed that H1 hams had a lower moisture/protein ratio, a higher fat content, a lower percentage of a-linolenic, eicosapentaenoic and docosahexaenoic acid, and a higher percentage of myristic and palmitic acids when compared to H2 and H3 hams (P < 0.05). Analysis of color of the three muscles demonstrated that hams from the H1 group had the highest a* values. The application of linear discriminant analysis demonstrated that the use of only four variables allowed to correctly discriminate among groups of cooked hams.
Journal of the Science of Food and Agriculture, 2015
BACKGROUND This study investigated sensory properties and acceptability of dry-cured hams labeled with different PDOs (Protected Designation of Origin). For each PDO, two genotypes were considered: ILxLW cross (reference hybrid) and Goland cross (commercial hybrid). RESULTS According to descriptive analysis, genetic variance did not affect the sensory quality of Toscano and San Daniele hams. The commercial hybrid Parma ham was distinct from the traditional one. Goland genotype was significantly higher in red color, saltiness, dryness and hardness and showed a lower intensity of pork-meat odor/flavor and sweetness than the ILxLW genotype. Consumer's acceptance was influenced by the PDO but not by genetic type. PCR analysis revealed that Toscano ham was the preferred sample. Considering that the consumers involved were from Florence (Tuscany region), it is likely that Toscano ham was the preferred product according to a higher familiarity with this product. CONCLUSION This study revealed that genetic type played a marginal role on dry-cured ham sensory quality and acceptability. Hams considered are better discriminated according to the denomination of origin, and thus according to the different technology process. One of the main finding of the study was that familiarity with the product was the best driver of dry-cured ham preference.
Effect of Breed and Sex on Pork Meat Sensory Evaluation
Food and Nutrition Sciences, 2014
This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 -100 kg of live weight. The longissimus muscle between the 5 th thoracic vertebra and the 10 th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.
Sensory profiling of Dalmatian dry-cured ham under different temperature conditions
Italian Journal of Animal Science, 2010
To investigate the influence of the Dalmatian ham processing conditions on weight loss and sensory characteristics, 20 hams were processed following different temperature conditions during salting and ripening. For that purpose, hams were evaluated using quantitative descriptive analysis. The weight loss was higher and all sensory traits except presence of tyrosine and phenylalanine crystals were higher rated for hams processed at higher temperatures. The most significant (P<0.0001) influence of temperature was established on subcutaneous fat color, muscle color and presence of tyrosine and phenylalanine, whereas no influence was established on appearance, marbling, flavor and melting. This concludes that there is overall significant effect of higher temperature on sensory characteristics most likely due to the more intense proteolysis and lipolysis.
Computer image analysis traits of cross-sectioned dry-cured hams: A genetic analysis1
Journal of Animal Science, 2011
The aims of this study were to estimate genetic parameters of image analysis traits of crosssectioned dry-cured hams and carcass weight (CW) and to investigate effects of some nongenetic sources of variation on these traits. Computer image analysis (CIA) had been carried out for digital images of the cross-section of 1,319 San Daniele dry-cured hams. The cross-sectional area (SA, cm 2); the average thickness of subcutaneous fat (FT, cm); and the proportions of lean (LA, %), fat-eye (FEA, %), and subcutaneous fat area (SCF, %) to SA, and of biceps femoris (BFA, %) and semitendinosus muscle area (STA, %) to LA were recorded. Bivariate analyses were carried out for pairs of traits for estimation of genetic parameters using Bayesian methodology and linear models. Linear models included the nongenetic effects of slaughter groups and sex and the additive genetic effects of pigs and their ancestors (1,888 animals). Variation of FEA was nearly 4-fold that of SA and LA. Variation of CIA traits due to sex effect was not large, whereas slaughter group effects were relevant sources of variation for all traits. For all traits, with the exception of FEA, the posterior probability for the true heritability being greater than 0.1, was greater than 0.95. Point estimates of heritabilities for FT and SCF were 0.42 and 0.51, respectively. Heritability estimates for FEA, LA, BFA, and STA were 0.13, 0.44, 0.44, and 0.36, respectively. The genetic correlations between CW and CIA traits were positive and large for SA (0.86), positive and moderate for FT, FEA, and STA (0.47, 0.40, and 0.45, respectively) and negative with LA (−0.28). Although FEA, FT, and SCF were all measures of the extent of fat deposition in the ham, the genetic correlations between FT or SCF and FEA were very low. A very large estimate (0.74) was obtained for the genetic relationship between SA and FEA, suggesting that reduction of ham roundness through selective breeding would be beneficial for decreasing FEA. On the basis of the estimated parameters, genetic selection is expected to be effective in changing size of fatty and lean areas of the cross-section of dry-cured hams. Causes related to the abnormal development of the fat-eye depot remain unknown, but this study provided evidence that influences of polygenic effects on phenotypic variation of FEA are limited.
Effect of the Iberian pig line on dry-cured ham characteristics
Meat Science, 2008
The purpose of this study was to compare the characteristics (chemical composition, instrumental colour, sensory characteristics and acceptance) of dry-cured hams obtained form three genetic lines of Iberian pig (Censyra, Torbiscal and Entrepelado). The instrumental colour of fat was affected by the genetic line (b * , p = 0.008; and h°, p = 0.024), the Censyra group having the largest values. The genetic line did not affect the chemical composition of the subcutaneous fat and lean of the dry-cured hams or the instrumental colour of the lean. Data from a descriptive analysis showed that the only characteristic significantly affected was the toasted flavour (p = 0.004), and juiciness and sweetness were slightly affected (p = 0.062 and 0.061, respectively). In spite of the slight effect on the physical-chemical and sensory characteristics, acceptance was significantly different, Torbiscal hams having the highest scores.
Meat Science, 2007
Preference ranking tests for juiciness and overall liking of dry cured loins from Iberian pigs with different genetic backgrounds (pure Iberian or crossbred Iberian × Duroc pigs), reared under different productive systems (outdoors on acorns and grass or indoors with mixed diets) and with different intramuscular fat (IMF) content, were conducted. IMF showed a positive influence on preference for juiciness and liking in subjects over 25 years of age, while younger consumers showed a similar trend for juiciness but not for preference. Loins from pure Iberian pigs showed significantly better ranking for juiciness and overall liking than those from crossbred pigs, even when the IMF content was similar. Dry cured loins from pigs reared outdoors and fed on acorns and pasture were ranked significantly better than those from animals fed indoors on concentrates, even though the mixed diets used were enriched in monounsaturated fatty acids and vitamin E in order to obtain meat with similar features to that of pigs reared outdoors, and despite very similar IMF contents. In conclusion, dry cured loins with high IMF content, from pure Iberian pigs and reared outdoors on acorns and grass attain the highest consumer preference.
Food Quality and Preference, 2002
The study concerns sensory quality, consumer preference, and thawing and cooking losses of loin muscle (M. Longissimus dorsi) from Hampshire crosses of different genotypes. Half of the pigs were organically reared, the others conventionally reared. A selected and trained panel carried out descriptive tests showing that loin from organically reared pigs scored lower for juiciness and higher for crumbliness than loin from conventionally reared pigs. Loin from RN À carriers compared with loin from non-carriers scored higher for tenderness, juiciness, acidulous taste and meat taste and lower for crumbliness. Loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Two consumer tests were performed. Rearing system did not influence the consumer preference for pork loin, while RN À loins were preferred to loins from non-carriers. Neither rearing system nor genotype affected thawing or cooking losses. Loin from females, however, had higher thawing loss than loin from castrated males.
Sensory characteristics of Iberian ham: influence of processing time and slice location
Food Research International, 1998
Sensory characteristics of Semimembranosus and Biceps femoris muscles from 24 dry-cured Iberian hams were assessed. Hams were salted with different amounts of salt (6% and 3% w/w) and then ripened at different temperature conditions (traditional processing vs. modified processing). Hams manufactured using modified processing showed higher scores for dryness (P < 0:05), hardness (P < 0:05) and rancid flavour (P < 0:001) in the Semimembranosus muscle than those processed in a traditional way. The Biceps femoris muscle of hams salted with 6% of salt was drier (P < 0:05), harder (P < 0:05) and more fibrous (P < 0:01) than in hams salted with 3% salt. Salty taste was more intense in the Semimembranosus and Biceps femoris from hams with a higher level of salt (P < 0:01 and P < 0:001, respectively). A more intense rancidity in hams ripened in modified processing could affect the overall aroma. A decrease in salt content produces less salty hams, but the changes in texture traits should be also considered.
The effect of genotype on sensory and technological quality of beef
2009
Quality of meat represents one of the most important current issues in modern cattle production. It is known that breed and genetics are the most important pre-slaughter factors which influence the quality of meat. In Serbia, most of the meat that can be found on the market derives from domestic cattle of Simmental breed (80%) whose carcass and meat quality do not satisfy the demand of consumers and meat industry. Industrial crossing of Domestic Simmental breed with French fattening breeds is fast and efficient method for improvement of mentioned properties. In this paper, results of the research of sensory and technological quality of meat from Domestic Simmental cattle and its F1 crosses with Charolais and Limousin breed (N=96) are presented. Genotype significantly (p .01) influenced sensory meat properties. The best color (3.59/5) and consistency (2.84/3) was established in crosses with Limousin, whereas the most distinct marbling was determined in Domestic Simmental breed (2.80/...