Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham

Carrapiso, Ana I.; Bonilla, F.; Garcı́a, Carmen

doi:10.1016/s0309-1740(02)00256-5

Cited by 102 publications

(68 citation statements)

References 22 publications

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“…Pigs fed acorn showed the lowest content of SFA and the highest percentage of MUFA, oleic acid prevalently. Significant enrichment in MUFA in hams from pigs raised extensively with free availability of acorn and pasture has been reported by several Authors (Flores et al, 1988;Cava et al, 2000;Carrapiso et al, 2003).This results can be explained by a ready incorporation of dietary fatty acids that occurs during fattening (Fontanillas et al, 1998). In fact, as reported in table 1, acorn showed a very high concentration of oleic acid (nearly 50%), and a more limited concentration of linoleic acid, in relation to the other two feedstuffs.…”

Section: Fatty Acid Compositionmentioning

confidence: 71%

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Pugliese¹,

Sirtori²,

Ruiz³

et al. 2009

Grasas y Aceites

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SUMMARYEffect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham.The objective of this study was to evaluate the effect of pasture on oak and chestnut grove on chemical and aromatic traits of Cinta Senese cured ham. Fifteen Cinta Senese barrows (124 kg of l.w. on average) were allotted to three groups: one group (MI) was reared outdoors in confined area and fed commercial feedstuff. The other two groups were raised under free-range conditions on acorn (AC) or chestnut (CH) woods. At slaughtering (148 kg of l.w.) the right thighs were seasoned for 360 days, on average, to obtained cured hams. Results demonstrated that subcutaneous fat of ham of CH and AC groups, respect to CONC group, was the richest in MUFA (51.3 and 53.9 vs 49.5% respectively), because of the higher content of oleic acid (48.4 and 50.8 vs 46.2%, respectively). AC showed a lower percentage of PUFA than CH and CONC (13.8 vs 15.4 and 16.3%, respectively). As regard volatile compounds, AC, respect to CH and MI groups, showed the highest value of aldehydes (44.1 vs 30.3 and 33.5% respectively) and ethers (4.04 vs 1.15 and 1.71% respectively).

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Section: Fatty Acid Compositionmentioning

confidence: 71%

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Pugliese¹,

Sirtori²,

Ruiz³

et al. 2009

Grasas y Aceites

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“…The use of native breeds, some of which are free range raised, apart from allowing a wider and more rational exploitation of marginal areas and avoiding the environmental problems of intensive farming, could provide products more acceptable to some consumers (Edwards, 2005). The general belief of a greater consumer acceptance of meat from unimproved pigs, particularly when reared outdoors, has been experimentally supported, in some European breeds: Iberian (Cava et al, 2000;Carrapiso et al, 2003) and Corsican (Coutron-Gambotti et al, 1998). Nevertheless, for a better knowledge of their potential, it is advisable to evaluate their performance and meat quality in comparison to selected breeds under outdoor management.…”

Section: Introductionmentioning

confidence: 99%

Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

Maiorano

Gambacorta

Tavaniello

et al. 2013

Italian Journal of Animal Science

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To compare growth, skeletal development, carcass traits and meat quality of different genotypes, 10 Casertana (CT), 10 Italian Large White (LW) and 10 Duroc x (Landrace x Italian Large White) (DU) crosses, barrows of 90 days of age, were allotted to the same outdoor rearing and feeding conditions. Live weight was recorded and average daily gain (ADG) was calculated. At slaughter (330-day-old) dressing and lean percentages were determined; backfat thickness and loin eye depth were measured. Carcasses were dissected into commercial cuts. Water holding capacity, pH and colour (45 min and 24 h post-mortem) were measured. Longissimus lumborum muscle samples were collected for cholesterol, α-tochopherol and intramuscular collagen (IMC) analyses. CT compared to DU and LW had the lowest growth rate and skeletal development.Casertana showed higher backfat thickness, lower lean cut/fatty cut ratio and less lean meat (P<0.05). Loin eye depth differed among genotypes with LW>DU>CT (P<0.05). CT showed higher red colour of the meat than DU and LW (P<0.05). CT compared to LW had the highest hydroxylysylpiridinoline (HLP) crosslink concentration and HLP/IMC ratio, and a lower IMC amount (P<0.05). Casertana pigs produced meat that could be tougher than that from the improved breed, but more acceptable from the technological point of view.At eleven months of age bone weight, length and diameter were clearly genetic type-related; differently, the bone maturity was similar among the genotypes studied.

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“…Its typical flavour is an outstanding quality parameter and a major contributor to consumer acceptance . Iberian ham sensory quality depends on raw meat characteristics, which are mainly influenced by genetic factors (Carrapiso et al, 2003a;Carrapiso and García, 2008), rearing system (Cava et al 2000a;Carrapiso et al, 2003a), concentrate feeding composition (Ruiz et al, 2005Jurado et al, in press), montanera feeding period length , but also by processing conditions (Andrés et al, 2004). Therefore, there are a lot of relevant factors that influence Iberian ham sensory characteristics, and that causes a great heterongenety in the Iberian ham quality.…”

Section: Introductionmentioning

confidence: 99%

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

et al. 2009

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PALABRAS CLAVES: Compuestos volátiles -JamónIbérico -Microextracción en fase sólida -Sistema de alimentación -SPME -Tiempo de curación. SUMMARYChanges in SPME-extracted volatile compounds from Iberian ham during ripening.A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly (p Ͻ 0.05) during the ripening time. This trend was clear for the volatile compounds 2-methylpropanal, 2-methylbutanal, 2-methy-l-butanol, disulfide dimethyl, 2,6-dimethylpyrazine ϩ dihidro-2(3H) furanone and benzenemethanol and, therefore they could be used as indicators of the ripening time. Conversely, some of the lipid oxidation-derived compounds decreased significantly throughout ham processing. Feeding system had a weak effect on volatile compounds, but it was significant for some compounds (p Ͻ 0.05). Some of them (butanoic acid, 2,6-dimethylpirazyne and 1-octen-3-ol) were more abundant in Montanera than in Pienso hams. These small differences could be important because they involve compounds that have been identified as Iberian ham odorants.

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Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham

Cited by 102 publications

References 22 publications

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

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