Influence of sensory characteristics on the acceptability of dry-cured ham

Ruiz, Jorge; Garcı́a, Carmen; Muriel, Elena; Andrés, A.I.; Ventanas, J.

doi:10.1016/s0309-1740(01)00204-2

Cited by 188 publications

(111 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, a certain level of body fatness is desirable in pig fattening systems intended for dry-cured meat production, such as ham, due to the beneficial effects on processing and eating quality (Ruíz et al, 2002). Nowadays, to attain minimum backfat thickness in carcass and also intramuscular fat (IMF) in meat is not easy with the current genotypes even at heavy market weights (Latorre et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

Suárez-Belloch

Guada

Latorre

2015

Animal

View full text Add to dashboard Cite

A total of 160 Duroc × (Landrace × Large White) pigs, 50% barrows and 50% gilts, of 28.3 ± 4.52 kg of BW were used to study the effect of lysine (Lys) restriction in the finisher period, on growth performances and serum and carcass and meat quality traits. The grower diet (from 30 to 90 kg BW) was slightly Lys-restricted (7.8 g standardised ileal digestible (SID) Lys/kg) in accordance with results from a previous trial. During the finisher period (90 to 130 kg BW), four experimental diets with decreasing SID Lys contents (6.3, 5.6, 4.2 and 3.2 g/kg) were tested. Each of the eight treatments (two sexes × four levels of Lys) was replicated five times. Each replicate was a pen with four pigs allocated together. When animals achieved 129 ± 2.59 kg were slaughtered and carcass and meat characteristics were evaluated. No significant interaction sex × diet was found. During the finisher period, barrows grew faster ( P < 0.001) and ate more feed ( P < 0.001) but tended to be less efficient ( P = 0.055) than gilts. The Lys restriction affected linearly ( P < 0.001) all productive performance traits; daily BW gain and feed intake decreased and feed conversion ratio increased. Also, the concentration of serum urea at slaughter tended to be higher in barrows than in gilts ( P = 0.065) and was reduced quadratically by the restriction of Lys in feed ( P < 0.001). Carcasses from barrows had higher backfat thickness ( P < 0.01) and lower weight of main trimmed lean cuts (ham + shoulder + loin; P < 0.05) than those from gilts. The Lys restriction during the finisher period decreased carcass yield (quadratic; P < 0.001) and the weight of major cuts (linear; P < 0.001). Sex and diet had limited effect on meat characteristics; the Lys restriction decreased quadratically the proportion of protein ( P < 0.01) and increased linearly the intramuscular fat (IMF) content ( P < 0.001). We can conclude that dietary Lys restriction during finisher period in pigs impaired growth performances and was not successful to increase the carcass fat deposition, although it could have positive effects on IMF proportion of pork.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

Suárez-Belloch

Guada

Latorre

2015

Animal

View full text Add to dashboard Cite

show abstract

“…Also, the traditional cycle for growing Iberian pigs includes a final free-range fattening phase (from November to February) named Montanera in which natural feed resources, mainly acorns and grass are consumed. Acorns are characterized by a high oleic acid content that strongly influences the physical properties of fat, leading to soft and oily lard (Ruiz et al, 2002). Pigs are usually slaughtered at the end of this period when they achieve 150 to 160 kg of body weight (BW) (Ló pez-Bote, 1998).…”

Section: Introductionmentioning

confidence: 99%

The influence of age at the beginning of Montanera period on meat characteristics and fat quality of outdoor Iberian pigs

Rodríguez-Sánchez

Ripoll

Latorre

2010

Animal

View full text Add to dashboard Cite

A total of 120 Iberian pigs of the Lampiñ a line that grew under outdoor conditions were used to study the effect of the age at the beginning of Montanera period (AM) on meat characteristics and fatty acid (FA) profile of subcutaneous fat. AM period is a free-range fattening phase from November to February in which pigs ate mainly acorns and grass. There were two treatments with two AM (20 pigs per treatment); 18 (P18) and 12 months (P12). Barrows and gilts were in the same proportion within each treatment. All the animals were slaughtered at the same time (at the end of Montanera period) reaching an average 160 kg of body weight. Meat from P18 had less protein and was more red (a*) ( P , 0.05), but tended to show higher intramuscular fat content ( P , 0.10) than meat from P12. Loin from P18 had lower thawing ( P , 0.001) and cooking losses ( P , 0.10) than loin from P12. The fat from P18 had higher monounsaturated FA content than fat from P12 pigs ( P , 0.01) due to the higher level of C18:1 ( P , 0.01) and C20:1 ( P , 0.001). However, fat from P12 had higher polyunsaturated FA content than fat from P18 pigs ( P , 0.01) because of the higher level of C18:2 ( P , 0.001). It is concluded that both 12 and 18 months are adequate AM for purebred Iberian pigs from the commercial point of view. However, if the aim is to produce high-quality dry-cured Iberian products, the P18 pigs would be more advisable because had better meat and fat characteristics than the P12 pigs.

show abstract

“…O sabor do alimento é uma combinação principalmente de seu gosto e aroma, produzidos por compostos não-volatéis e voláteis, respectivamente 23 . A matéria-prima cárnea é caracterizada por ter gostos salgado, metálico e de sangue e um aroma doce 22 .…”

Section: Análise Descritiva Quantitativaunclassified

“…Os principais fatores que influenciam o teor de gordura intramuscular são a raça e as condições de criação dos suínos 23 .…”

Section: Análise Descritiva Quantitativaunclassified

Perfil sensorial e aceitação de presuntos crus produzidos por métodos tradicionais e acelerado

Costa¹,

Filho²,

Cipolli³

et al. 2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

ResumoExistem muitos tipos de presuntos crus com perfis sensoriais particulares, em decorrência de diferentes matérias-primas e técnicas de processamento, que são apreciados por seus sabores e texturas característicos. Este trabalho objetivou caracterizar o perfil sensorial de presuntos crus através da Análise Descritiva Quantitativa e verificar a aceitação dos produtos pelo consumidor. Foram avaliados dois presuntos crus experimentais, produzidos por processo acelerado (denominados CTC 3,5 e 5,0% devido ao teor inicial de sal adicionado), e quatro produtos comercializados no Brasil, um Serrano espanhol, um Italiano e dois brasileiros (Tipo Serrano e Tipo Parma). Os produtos diferiram pelos seguintes atributos: CTC 3,5% -sabor mais ácido, menor intensidade de sabor de ranço e aroma de ranço, aparência: menor intensidade de cor vermelha e menor intensidade de suculência; CTC 5,0% -mais fibrosidade, menores intensidade e persistência de sabor e maciez; Serrano -maiores aroma de ranço, cor vermelha, intensidade e persistência de sabor e menor sabor salgado; Tipo Serrano -maior sabor de ranço e menor sabor doce; Italiano -maiores sabor salgado e maciez; Tipo Parma -sabor de carne, marmoreado e amarelo da gordura mais intensos. Todos os produtos obtiveram boa aceitação pelo consumidor. O presunto Tipo Serrano foi o mais aceito e o Serrano foi o menos aceito pelos consumidores brasileiros entrevistados. Os produtos CTC foram considerados de boa qualidade, apresentando características típicas de um presunto cru, apesar do curto período de maturação. Palavras-chave: presunto cru; Análise Descritiva Quantitativa; análise de componentes principais. AbstractThere are many types of dry cured hams with particular sensorial profiles resulting from different raw materials and processing techniques, which are appreciated by their characteristic flavors and textures. The objectives of this paper are to characterize the sensorial profile of dry cured hams through a Quantitative Descriptive Analysis, and to verify the products acceptance by the consumer. Two experimental dry cured hams, produced through fast processing (called CTC 3.5% and 5.0% due the initial added salt content), and four products commercialized in Brazil,: a Spanish Serrano, an Italian one, and two Brazilian ones (Serrano type and Parma type) were evaluated. The products differed in terms of the following attributes: CTC 3.5% -the most acid flavored and the lowest intensity of rancid aroma and flavor, redness and juiciness; CTC 5.0% -the highest fibrousness and the lowest intensity and persistence of flavor, and tenderness; Serrano -the highest rancid aroma, redness, intensity and persistence of flavor and the lowest salty flavor; Serrano type -the highest rancid flavor and the lowest sweet flavor; Italian -the highest salty flavor and tenderness; Parma type -the most intense meat flavor, marbling and fat yellowness. All the products were accepted well by the consumer. The Serrano type was the most accepted and Serrano was the lowest accepted by the Brazilian co...

show abstract

Influence of sensory characteristics on the acceptability of dry-cured ham

Cited by 188 publications

References 22 publications

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

The influence of age at the beginning of Montanera period on meat characteristics and fat quality of outdoor Iberian pigs

Perfil sensorial e aceitação de presuntos crus produzidos por métodos tradicionais e acelerado

Contact Info

Product

Resources

About