Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Abstract

Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma-style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry-cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry-cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n-6 fatty acids relative to C18:1 n-9. Dry-cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

“…Oxidative processes reduce the shelf-life of the final product, leading to a loss of nutritional value, due to the degradation of fatty acids and vitamins, and affecting the organoleptic characteristics, e.g., color, texture, smell, and taste [2]. Moreover, lipid oxidation products have deleterious biological effects on the human body and are involved in several human pathologies, including atherosclerosis, cancer, inflammation, and aging processes [3,4].…”

Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

“…Changes in biochemical characteristics, lipid degradation and flavour development in dry-cured ham are influenced by the raw material (P erez-Palacios et al, 2009;Gou et al, 2012;Storrustløkken et al, 2015a) and the processing and ripening conditions (Arnau et al, 1997;Storrustløkken et al, 2015b). Shortening of the ripening period of dry-cured ham would increase profit margin and product competitiveness (Arnau et al, 2007).…”

Comparison of Antioxidant Activity of Protein Isolates Derived from Selected Dry-Cured Meat Products

“…; Storrustløkken et al . ). The lipid oxidation products are very reactive and react with other ingredients of meat, such as decomposition products of proteins and this could change their functional properties and affect final nutritional value.…”