Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham

Armero, Eva; Flores, Mónica; Toldrá, Fidel; Barbosa, J. E. R.; Olivet, Jaume; Pla, M.; Baselga, M.

doi:10.1002/(sici)1097-0010(19990701)79:9<1147::aid-jsfa340>3.0.co;2-f

Cited by 44 publications

(25 citation statements)

References 30 publications

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“…Live body weight was proportional to killing-out proportion (P < 0.05), conformation (P < 0.01), backfat thickness (P < 0.01) and carcass length (P < 0.01). These data are consistent with Armero et al 30 Significant (P < 0.05) terminal sire × slaughter group interaction was detected. Killing-out proportion was higher for (DU × LW) NL than for DU E .…”

Section: Results and Discussion Carcass Traits And Meat Quality Measusupporting

confidence: 92%

Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham

et al. 2005

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This study demonstrates that improvements in animal line selection by breeding enterprises exert a strong effect on carcass traits, meat quality and sensory characteristics of Serrano dry-cured ham. A total of 461 pigs from the offspring of a Duroc (DU) × Landrace (LD) sow mated with two DU boars and a DU × Large White (LW) boar from three breeding enterprises were evaluated. The two DU terminal sires were significantly different (P < 0.05) in carcass conformation, backfat thickness, ham and loin yields, raw ham traits, myoglobin concentration and total pigments formed during the curing process; in addition, the two lines provided different percentages of hams (54 vs 91%) with sufficient subcutaneous fat and weight to manufacture dry-cured Serrano hams using a slow ripening process (11 months). The DU × LW sire had the best carcass and ham traits from an economic standpoint and obtained highest scores for sensory characteristics of Serrano ham evaluated by a trained panel test; furthermore, this line provided 84% of total hams suitable for manufacturing Serrano hams by a slow process. When the sex effect was analysed, carcass and ham traits of females were more favourable, but females presented a higher incidence of pale, soft and exudative (PSE) meat and a lower percentage of hams with sufficient subcutaneous fat and weight to produce Serrano hams using a slow ripening process (61% for females and 91% for castrates). On the other hand, castrates provided Serrano hams cured by a slow procedure with better organoleptic characteristics than females. Right and left hams were similar.

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Section: Results and Discussion Carcass Traits And Meat Quality Measusupporting

confidence: 92%

Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham

et al. 2005

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“…animal nutrition, transport, handling, and stunning, but it is well-known that breed can affect pork quality (Armero et al, 1999;Gil et al, 2008;Pascual et al, 2007;Šimek, Grolichová, Steinhauserová, & Steinhauser, 2004). Thus, breed comparisons are performed quite often when meat quality is a significant consideration (Mörlein, Link, Werner, & Wicke, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…The Duroc breed, which was introduced in Europe mainly due to its higher intramuscular fat content compared to other breeds (Barton-Gade, 1987), has been used in different pig breeding programmes in Spain. Firstly, Duroc breed is used as a terminal sire when fattening pigs are produced; this breed has an excellent growth rate and resistance to environmental conditions, being free of the halothane gene, and abundant intramuscular fat (Armero et al, 1999;Suzuki, Shibata, Kadowaki, Abe, & Toyoshima, 2003), thereby improving the quality of fresh and dry-cured pork products. Secondly, Duroc breed was introduced to improve the growth characteristics of the Iberian pig, which is recognized to produce high quality processed pork products in the national market (Oliver et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

et al. 2015

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“…The amount of proteolytic enzymes of pork muscle depends on the pig breed and genetics [4,[70][71][72][73][74][75]. Between the stages from fresh meat to the final dry-cured ham, there is a loss of enzyme activity due to denaturation or degradation of the enzymes.…”

Section: Proteolysis During Dry-cured Ham Manufacturementioning

confidence: 99%

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Petrova

Aasen

Rustad

et al. 2015

Eur Food Res Technol

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various types of dry-cured ham are due to pig breed, feed of pigs, their weight and age, as well as differences in the production process. High-quality dry-cured hams, with a production length longer than 1 year, have distinct organoleptic characteristics: a rich, unique, and recognizable flavor and color in the range from rosy to maroon or brown red marbled with white fat. However, the sensorial, physical-chemical, aromatic, morphological, and textural characteristics of dry-cured ham vary significantly depending on the alterations in the technological process from producer to producer [1][2][3][4][5].The traditional technology for the production of dry-cured ham mainly consists of salting, postsalting (resting), and drying-ripening stages. In Northern Europe (Germany, Scandinavia), smoking is frequently applied. Salting and drying-ripening are the most important steps in the manufacture where the flavor of the final product is mainly formed.The duration of the postsalting and the drying-ripening stages varies depending on the type of dry-cured ham. The drying-ripening step lasts from 2-3 months to 2-3 years for the highest quality dry-cured hams. Increased time of ripening gives a higher degree of enzymatic degradation, contributing to taste and flavor of the final product and as a consequence of higher quality of dry-cured ham [6]. Shorter processing time allows faster production of drycured ham, but the quality characteristics will suffer. The technology for each particular kind of dry-cured ham is adjusted according to the desired priority: quality or high production capacity.During ripening, endogenous enzymes degrade proteins and lipids to amino and fatty acids correspondingly, which are mainly responsible for the flavor of dry-cured ham [7]. Free amino and fatty acids are further degraded and converted by enzymatic and chemical reactions, including oxidation, to volatile compounds. Free amino acids contribute Abstract Dry-cured ham is a traditional meat product highly appreciated by consumers. Production of dry-cured ham is a time-consuming process which varies between different ham types. There are many factors affecting the final characteristics of dry-cured ham. The quality of the raw material and the process conditions mainly influence the rate and the extent of biochemical reactions which are in turn responsible for the formation of specific flavor and texture. This review paper highlights the characteristics of the raw material, the enzymatic and chemical processes taking place during dry-cured ham manufacture and the compounds formed by these reactions. The rates of the enzymatic changes from fresh meat to the stage of final product are also described.

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Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham

Cited by 44 publications

References 30 publications

Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham

Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

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