Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes

Škrlep, Martin; Čandek-Potokar, Marjeta; Batorek-Lukač, Nina; Povše, Maja Prevolnik; Pugliese, Carolina; Labussière, Étienne; Flores, Mónica

doi:10.1016/j.meatsci.2015.08.010

Cited by 39 publications

(25 citation statements)

References 53 publications

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“…On the other hand, the effect of salt reduction in volatile compounds generated in fermented sausages produced the increase of those compounds derived from lipid autoxidation, carbohydrate fermentation and amino acid degradation (Table 5) as also reported recently Corral et al (2013Corral et al ( , 2015. Although there are scarce studies dealing with the effect of entire males and salt reduction, a recent study (Škrlep, Čandek-Potokar, Batorek Lukač, Prevolnik Povše, Pugliese, Labussière, & Flores, 2016) has shown an effect on the use of entire males in dry cured ham production, although few significant effects were detected due to the use of entire males or inmunocastrates (IC). Nevertheless, the authors reported a higher content of ester compounds, methyl acetate and hexanoate, in entire males than IC dry cured hams.…”

Section: Discussionsupporting

confidence: 59%

Effect of the use of entire male fat in the production of reduced salt fermented sausages

2016

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The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts.

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Section: Discussionsupporting

confidence: 59%

Effect of the use of entire male fat in the production of reduced salt fermented sausages

2016

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“…The final quality of dry‐cured hams and with it associated consumer demand is highly dependent on the level of proteolysis that is catalyzed by endogenous ham‐tissue enzymes . Proteolytic action of these enzymes is, apart from the origin and quality of native fresh meat, determined by two principal dry‐curing processes, i.e. salt uptake during the salting period and tissue dehydration during the ripening period .…”

Section: Introductionmentioning

confidence: 99%

Dry‐cured ham tissue characterization by fast field cycling NMR relaxometry and quantitative magnetization transfer

Bajd

Gradišek

Apih

et al. 2016

Magnetic Reson in Chemistry

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Fast field cycling (FFC) and quantitative magnetization transfer (qMT) NMR methods are two powerful tools in NMR analysis of biological tissues. The qMT method is well established in biomedical NMR applications, while the FFC method is often used in investigations of molecular dynamics on which longitudinal NMR relaxation times of the investigated material critically depend. Despite their proven analytical potential, these two methods were rarely used in NMR studies of food, especially when combined together. In our study, we demonstrate the feasibility of a combined FFC/qMT-NMR approach for the fast and nondestructive characterization of dry-curing ham tissues differing by protein content. The characterization is based on quantifying the pure quadrupolar peak area (area under the quadrupolar contribution of dispersion curve obtained by FFC-NMR) and the restricted magnetization pool size (obtained by qMT-NMR). Both quantities correlate well with concentration of partially immobilized, nitrogen-containing and proton magnetization exchanging muscle proteins. Therefore, these two quantities could serve as potential markers for dry-curing process monitoring. Copyright © 2016 John Wiley & Sons, Ltd.

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“…In response to consumer expectations, manufacturers of meat products search for technological solutions that allow to limit sodium content in them (Toldara & Barat, 2014). The observed trend is so strong that even manufacturers of traditional cold meats covered in the European Union by protection within Protected Designation of Origin (PDO) reduce the content of table salt from 7-6% to 3% of sodium chloride (Skrlep et al, 2016). Two basic methods for table salt reducing in meat products include limiting the addition of sodium chloride or substitution with KCl or CaCl 2 (Alino et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Stelmasiak

Wyrwisz

Wierzbicka

2019

CyTA - Journal of Food

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The aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two experimental groups. The first one with a reduced salt content to 1.5% by the using of basil extract (E1) and the second group with an addition of oregano (E2). Hams were storage for 10, 20 and 30 days after packaging in barrier bags, vacuum conditions and modified atmosphere condition. The results indicate that the addition of herbal extracts increases the polycyclic aromatic hydrocarbons content (P < 0.05) but does not cause exceeded the recommended standards. The most advantageous packaging technology for hams with reduced salt content is vacuum. These hams were characterized by the most advantageous color parameters and the lowest hardness.Efecto de los métodos de envasado sobre el jamón ahumado al vapor con sal reducida utilizando extractos de hierbas RESUMEN El objetivo del presente estudio fue analizar el uso de extractos de hierbas en el jamón ahumado al vapor con sal reducida y elegir el método óptimo para su envasado. Los 36 músculos se asignaron a tres grupos: estándar (S) con un contenido de NaCl = 2.5% y dos grupos experimentales, el primero con un contenido reducido de sal al 1.5% mediante el uso de extracto de albahaca (E1) y el segundo con una adición de orégano (E2). Los jamones se almacenaron durante 10, 20 y 30 días después del envasado en bolsas de barrera, condiciones de vacío y condiciones de atmósfera modificadas. Los resultados obtenidos indican que la adición de extractos de hierbas aumenta el contenido de hidrocarburos aromáticos policíclicos (P < 0.05), sin que se excedan los estándares recomendados. La tecnología de envasado más ventajosa para jamones con contenido reducido de sal es al vacío. Estos jamones exhiben los parámetros de color más ventajosos y la dureza más baja. ARTICLE HISTORY

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Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes

Cited by 39 publications

References 53 publications

Effect of the use of entire male fat in the production of reduced salt fermented sausages

Effect of the use of entire male fat in the production of reduced salt fermented sausages

Dry‐cured ham tissue characterization by fast field cycling NMR relaxometry and quantitative magnetization transfer

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

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