Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

Hierro, Eva; Hoz, Lorenzo de la; Ordóñez, J.A.

doi:10.1016/j.foodchem.2003.07.001

Cited by 78 publications

(94 citation statements)

References 40 publications

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“…The moisture content ranging 36% was similar to the percentage found by Ivanovic et al (2016) for the goat smoked ham and lower than the value found for goat bresaola (47.8%) is relatively lower than the value found by Hierro et al (2004) for goat cecina which was 64%.…”

Section: Physicochemical Characteristicssupporting

confidence: 51%

“…Meat from older animals particularly the culled ones are not so popular but are also consumed in several countries as processed meats. This meat from animals with very low commercial value is more appropriated to process and cure with salts as some of popular products as Cecina in Spain (Hierro, de la Hoz, & Ordoñez, 2004), or Brazilian Charqui (Madruga & Bressan, 2011) ore in Italy violin di capra (Fratianni, Sada, Orlando, & Nazzaro, 2008). Also with the goal to added value to depreciated meats several authors have recently studied sheep and goat processed products as Polpara, Sornprasitt, and Wattanachant (2008) studying quality characteristics of raw and canned goat meat during storage in water, brine, oil and Thay curry; Das, Anjaneyulu, Thomas, and Kondaiah (2009) studying the effect of different fats on the quality of goat meat patties; Teixeira, Pereira, and Rodrigues (2011) evaluating the effect of salting, air-drying and aging in a new goat meat product "manta"; Oliveira et al (2014) analyzing the quality of ewe and goat meat cured products; Leite et al (2015) and Paulos et al (2015) studying the properties of sheep and goat meat sausages and Tolentino, Estevinho, Pascoal, Rodrigues, and Teixeira (2016) evaluating the microbiological and sensory quality of new meat cured products obtained from sheep and goat meat of culled animals.…”

Section: Introductionmentioning

confidence: 99%

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Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

et al. 2017

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A B S T R A C TPhysicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.

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Section: Physicochemical Characteristicssupporting

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

et al. 2017

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“…This product was called cecina, after the Latin siccina that means cured meat, and nowadays is being made with top quality beef also designated popularly as "beef ham". This product also comes as cecina de cabra and cecina de castron, made from the legs of goat meat called as "goat ham" (Hierro et al, 2004), as well violin di capra an Italy typical goat dry-cured goat ham (Fratianni et al, 2008). Also in Brazil, particularly in north east the manufacturing of fermented sausages containing goat meat is an alternative use of meat from old animals (Nassu et al, 2003) and to increase the added value of dry salted goat and sheep meats (Madruga et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Goat meat quality. Effects of salting, air-drying and ageing processes

Teixeira

Pereira

Rodrigues

2011

Small Ruminant Research

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a b s t r a c tThe effects of ageing, salting, and air-drying processes in color and water activity were studied in the subscapular and semimembranosus muscles. Also, characteristics as pH, color, water activity, water-holding capacity, texture and determination of the heminic pigments were assessed on raw meat of longissimus thoracis et lumborum muscle.Animals were slaughtered at the Braganç a slaughterhouse. Carcasses weighing between 16.6 kg and 24.4 kg were cooled at 4• C during 72 h and 120 h, corresponding to ageing 1 and ageing 2 treatments, respectively. Carcasses were then deboned, divided into quarters and submitted to a salting process for 60 h and drought for 48 h.The process of salting had a great influence in all color parameters (L*, a*, b*, H* and C*). During salting process the values of Hue (H*) became higher while Chroma (C*) lower, making the meat darker. The b* index showed changes according salting process, as it was higher for ageing 1. Water activity (a w ) decreased with salting and air-drying processes, important for the product preservation. The texture was the most influenced parameter by ageing process. The longer period of ageing makes the meat tender and reduces the toughness.

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“…Hierro et al (2003), in a study on the Spanish product "cecina", mentions similar products such as the South African "biltong", the South American "charque", and the Italian "bresaola" and states that, currently, these salted products or dried meats, made of pieces of pork, beef, goat, venison, and horse, represent a wide variety of products and their characteristic taste is one of the important attributes for consumers.…”

Section: Methodsmentioning

confidence: 99%