Effects of genotypes and crossbreeding on the quality parameters of dry-cured shoulders from different Iberian genetic pig lines

Caballero, Daniel; Asensio, M.; Fernández, Carlos; Reina, Raquel; García, María Jesús García; Noguera, J. L.; Silva, Antônio Augusto Moura da

doi:10.1007/s11694-019-00330-1

Cited by 5 publications

(15 citation statements)

References 37 publications

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“…Table 5 shows the results of the physicochemical analyses of the experimental batch of fresh and dry-cured loins. The results are consistent with previous studies ( Caballero et al, 2020 ; Kim & Kim, 2018 ; Menéndez et al, 2018 ; Muriel et al, 2004 ; Pérez-Palacios et al, 2019 ; Utrilla, Soriana & Ruiz, 2010 ). The differences in these parameters between fresh loins and dry-cured loins are attributed to the curing process, which leads to a loss of water.…”

Section: Resultssupporting

confidence: 94%

Optimization of the image acquisition procedure in low-field MRI for non-destructive analysis of loin using predictive models

Caballero

Pérez‐Palacios

Caro

et al. 2021

PeerJ Computer Science

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The use of low-field magnetic resonance imaging (LF-MRI) scanners has increased in recent years. The low economic cost in comparison to high-field (HF-MRI) scanners and the ease of maintenance make this type of scanner the best choice for nonmedical purposes. However, LF-MRI scanners produce low-quality images, which encourages the identification of optimization procedures to generate the best possible images. In this paper, optimization of the image acquisition procedure for an LF-MRI scanner is presented, and predictive models are developed. The MRI acquisition procedure was optimized to determine the physicochemical characteristics of pork loin in a nondestructive way using MRI, feature extraction algorithms and data processing methods. The most critical parameters (relaxation times, repetition time, and echo time) of the LF-MRI scanner were optimized, presenting a procedure that could be easily reproduced in other environments or for other purposes. In addition, two feature extraction algorithms (gray level co-occurrence matrix (GLCM) and one point fractal texture algorithm (OPFTA)) were evaluated. The optimization procedure was validated by using several evaluation metrics, achieving reliable and accurate results (r > 0.85; weighted absolute percentage error (WAPE) lower than 0.1%; root mean square error of prediction (RMSEP) lower than 0.1%; true standard deviation (TSTD) lower than 2; and mean absolute error (MAE) lower than 2). These results support the high degree of feasibility and accuracy of the optimized procedure of LF-MRI acquisition. No other papers present a procedure to optimize the image acquisition process in LF-MRI. Eventually, the optimization procedure could be applied to other LF-MRI systems.

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Section: Resultssupporting

confidence: 94%

Optimization of the image acquisition procedure in low-field MRI for non-destructive analysis of loin using predictive models

Caballero

Pérez‐Palacios

Caro

et al. 2021

PeerJ Computer Science

Self Cite

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“…For the intermediate curing time, the values obtained for the three muscles studied vary between 0.915 and 0.896, with no significant differences for this curing time ( p > 0.05). Previous studies by other authors [ 30 , 38 ] on Iberian dry-cured shoulder (from various crosses) with a curing period of 240 days reported values similar to those observed in our study after 6 months of curing. Similarly, in the case of Celtic dry-cured ham [ 29 ], aw values comparable to those observed in our study during the intermediate curing phase were obtained during the initial curing phase (1ª “bodega”) of the ham.…”

Section: Resultssupporting

confidence: 91%

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

Leite,

Vasconcelos,

Rodrigues

et al. 2024

Animals

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The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile. All the physicochemical composition parameters were significantly different (p < 0.001) in the three muscles studied. As might be expected, the curing times from the fresh product to the final product were also significantly different for all the parameters studied in this work. Regarding the inclusion of olive cake, it was found that treatment with a base diet + 10% exhausted olive cake (T4) showed higher levels for the parameters NaCl, collagen, and total fat. As for the fatty acid profile, in general, the olive did not influence the final product. On the other hand, we found that the type of muscle and the curing time of the cured shoulder had a significant influence on the fatty acid profile. We should also point out that there are significant differences in the interaction between curing time and muscle, particularly in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs), as well as the lipid quality indices. Canonical discriminant analysis is viable for evaluating the evolution of the curing process, discriminating and classifying curing times, and evaluating the muscles of the Bísaro pork shoulder. Also, the introduction of olive cake into the animal diet does not affect the final product obtained.

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“…In another study, the lipids (7-11.5%), proteins (30-36%), and salt content (4-6%) in drycured Iberian shoulders [35] completely agreed with our results, which are in line with the findings reported by others [36]. Regarding moisture, some of the studies reported values (45%) [35,36] similar to those found by us, while others reported higher values (>50%) [33,34].…”

Section: Chemical Composition and Physicochemical Characteristicssupporting

confidence: 92%

“…On the other hand, several authors studied and characterized dry-cured shoulders, mainly derived from Iberian pigs. Recent investigations reported that dry-cured shoulders from different Iberian genetic lines and crossbreeding presented slightly lower fat (6-8%), chlorides (2.9-3.9%), and protein (28-30%) content [33,34] than those reported by us. In another study, the lipids (7-11.5%), proteins (30-36%), and salt content (4-6%) in drycured Iberian shoulders [35] completely agreed with our results, which are in line with the findings reported by others [36].…”

Section: Chemical Composition and Physicochemical Characteristicscontrasting

confidence: 62%

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

Leite

Vasconcelos

Ferreira

et al. 2022

Foods

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The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in moisture and water activity (p < 0.001). The dry-cured shoulders were darker (L*), less red (a*), and less yellow (b*) than the raw shoulders (p < 0.001), and this may be mainly due to the moisture reduction. The proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased (p < 0.001), which could be related with the oxidative degradation. The sensory analysis showed that dry-cured Bísaro shoulders presented similar organoleptic characteristics to other dry-cured meat products. Also, the chemical composition and fatty acid profile of the dry-cured Bísaro shoulder showed results comparable to those of other cured products. This study revealed that it is possible to obtain safer and healthier dry-cured Bísaro shoulder products judging by these characteristics, since nitrites were not added in its preparation. These findings, along with the product’s high sensory attributes similar to more popular products such as ham, would give more advantage for its acceptability and market demand.

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Effects of genotypes and crossbreeding on the quality parameters of dry-cured shoulders from different Iberian genetic pig lines

Cited by 5 publications

References 37 publications

Optimization of the image acquisition procedure in low-field MRI for non-destructive analysis of loin using predictive models

Optimization of the image acquisition procedure in low-field MRI for non-destructive analysis of loin using predictive models

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

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