Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham

Fuentes, Verónica; Ventanas, J.; Morcuende, David; Ventanas, Sonia

doi:10.1016/j.meatsci.2012.11.017

Cited by 28 publications

(10 citation statements)

References 36 publications

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“…Also, the difference in the IMF content between the hams of selected breeds is probably the main factor responsible for the variations in all the sensory parameters of dry-cured hams. Earlier workers (Ruiz-Carracal et al, 2000; Ventanas et al, 2007; Fuentes et al, 2013) have also reported that the level of IMF content had positive effect on the sensory characteristics of dry-cured ham; hams with high IMF content generally produces higher score of sensory attributes.…”

Section: Results Of Discussionmentioning

confidence: 83%

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

Seong¹,

Park²,

Kang³

et al. 2014

Asian Australas. J. Anim. Sci

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The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace×Yorkshire)♀×Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm NaNO2, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l’Eclairage (CIE) a* value, while the Du dry-cured ham had higher L*, CIE b* and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

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Section: Results Of Discussionmentioning

confidence: 83%

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

Seong¹,

Park²,

Kang³

et al. 2014

Asian Australas. J. Anim. Sci

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“…All the samples analyzed in this study are from Iberian pigs, either 100% pure or crossed at 75 or 50%; a characteristic of this breed is a high intramuscular fat (IMF) content owing to both the rearing system and the genetic features of the pig breed [ 31 ]. The high content in muscular fat has been related to the veined and exudate parameters [ 32 , 33 ]. In this study, higher values of these parameters were found for crossbred samples (CM and CC).…”

Section: Resultsmentioning

confidence: 99%

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

Hernández-Ramos

Quintana

Revilla

et al. 2020

Sensors

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Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an instrumental technique. To do so, an artificial neural network (ANN) model for the prediction of sensory parameters of dry-cured hams based on NIR spectral information was developed and optimized. The NIR spectra were obtained with a fiber-optic probe applied directly to the ham sample. In order to achieve this objective, the neural network was designed using 28 sensory parameters analyzed by a trained panel for sensory profile analysis as output data. A total of 91 samples of dry-cured ham matured for 24 months were analyzed. The hams corresponded to two different breeds (Iberian and Iberian x Duroc) and two different feeding systems (feeding outdoors with acorns or feeding with concentrates). The training algorithm and ANN architecture (the number of neurons in the hidden layer) used for the training were optimized. The parameters of ANN architecture analyzed have been shown to have an effect on the prediction capacity of the network. The Levenberg–Marquardt training algorithm has been shown to be the most suitable for the application of an ANN to sensory parameters

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“…The properties of the raw material together with the processing methods applied may influence the meat′s salt uptake, water loss, lipolysis, proteolysis and oxidation (Gilles, ; Candek‐Potokar & Škrlep, ), and thus the quality traits of the resulting dry‐cured hams. A high intramuscular fat content is desirable in dry‐cured ham production because of its positive correlation with texture (juiciness), appearance (Ruiz‐Carrascal et al ., ) and odour intensities (Fuentes et al ., ). Duroc is a popular pig breed that is often used for dry‐cured ham production, due to its high intramuscular fat content, fat thickness and water‐holding capacity (Schivazappa et al ., ; Peloso et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Lipid degradation and sensory characteristics ofM. biceps femorisin dry‐cured hams from Duroc using three different processing methods

Storrustløkken

Devle

Håseth

et al. 2014

Int J of Food Sci Tech

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Hams from Norwegian Duroc pigs, reared and fed identically, were dry-cured using three different processing methods: Spanish Serrano (SS), Norwegian Parma-style (PS) and deboning before curing (ND). The fatty acid compositions of the green and dry-cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents and correlated with sensory attributes. Although the three drycuring processes were quite different, the hams 0 lipid profiles, lipid degradation patterns and lipid-associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89% and 84% degradation in PS, SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS, SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.

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Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham

Cited by 28 publications

References 36 publications

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

Lipid degradation and sensory characteristics ofM. biceps femorisin dry‐cured hams from Duroc using three different processing methods

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