Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain

Díaz‐Caro, Carlos; García-Torres, S.; Elghannam, Ahmed; Tejerina, David; Mesías, F.J.; Ortíz, Alberto

doi:10.1016/j.meatsci.2019.107908

Cited by 58 publications

(55 citation statements)

References 31 publications

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“…Particularly, pure Iberian pigs reared outdoor and fed on "montanera" provide the highest sensory quality and are the most highly appreciated by consumers [3]; therefore, their prices are consistently higher than those of other dry-cured meat products. Furthermore, Diaz-Caro et al [4] stated that this type of feed is the most preferred attribute by consumers, in line with the sensory analysis.…”

Section: Introductionmentioning

confidence: 79%

Digital Image Filtering Optimization Supporting Iberian Ham Quality Prediction

Perán-Sánchez

Serrano

Ravé

et al. 2019

Foods

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Digital images of food for later analysis tend to be heterogeneous in terms of color and luminosity. Improving these images by using filters is necessary and crucial before further processing. This paper compares the non-use of filters and the use of high-pass filters in the images of hand-cut Iberian ham that will be used in a multifractal analysis for the study of fat and its infiltration. The yielded results show that with the use of a high-pass filter, more accurate fractal dimensions were obtained, which can be featured in predictive techniques of Iberian ham quality.

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Section: Introductionmentioning

confidence: 79%

Digital Image Filtering Optimization Supporting Iberian Ham Quality Prediction

Perán-Sánchez

Serrano

Ravé

et al. 2019

Foods

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“…This situation gives rise to a lack of an adequate distinction within the free-range fodder-fed category that is translatable into a differentiated type and therefore into the price of the derived products, thus acting in detriment of the profitability threshold of the extensive producer. In this sense, the scientific literature we find on the relevance of the production factors [ 15 ] or the influence of the various QS Iberian packaged products [ 18 ] on consumer preference have omitted the Green label as a commercial category due to the lack of uniformity of the farming conditions and therefore the high degree of heterogeneity of the end product.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, the importance given by respondents to mention the animal’s breed purity in product’s labeling may be due to the fact that participants understood that breed is a quality indicator for the consumer, in spite of the fact that various studies may not support the same position, demonstrating that consumer places much more importance on the type of feed than the breed [ 38 ] and concluding, additionally, that consumers cannot distinguish—from the sensorial point of view—between dry-cured products coming from pure Iberian pigs or crossed with Duroc, when the feed is the same [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

“…Thus, the commercialization of the products under the aforementioned labels requires an effort by farmers, industrial entrepreneurs and traceability and control systems. This in turn means an increase in the production costs, which at times is not compensated by the selling price, given that all this effort to improve the industry is not always perceived and translated in the consumer purchasing decisions [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Views of Farmers and Industrial Entrepreneurs on the Iberian Pig Quality Standard: An In-Depth Interview Research Study

Ortíz

Carrillo

Elghannam

et al. 2020

Animals

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Since 2014, the Quality Standard for Iberian meat, leg ham, shoulder ham and dry-cured loin has regulated production factors and processes involved in the raw material and manufactured products from Iberian pigs, the most important pig breed in both population size and economic importance of the southwest Iberian Peninsula. Regarding the changes to the Quality Standard that industrial entrepreneurs and farmers are currently demanding, a qualitative research study has been developed through 14 in-depth interviews with the purpose of understanding the perception of Iberian pig farmers and industrial entrepreneurs of the requirements of the currently-effective Quality Standard, as well as the conditions under which this is being applied. The results showed a consensus amongst the majority of the participants in aspects such as the maintenance of the breed base as 100% Iberian for reproductive females, weight and age requirements at the time of slaughter for the montanera category and the manufacturing lengths for dry-cured products. On the other hand, there were discrepancies between the requirements defined by the Quality Standard and those requested by the respondents for the non-free-range fodder-fed and free-range fodder-fed categories, with the industrial entrepreneurs and farmers being inclined towards the reduction in the age of slaughter of the former and the distinction in the production conditions of the latter.

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“…The Iberian pig breed is the most important Mediterranean swine type (Sus mediterraneus), both in population size and in economic importance (González Fernández, 2003;Díaz-Caro et al, 2019). It is characterized by slow growth with a high potential for fat accumulation and low prolificacy; however, noble parts (i.e., higher priced parts) from pigs fattened on acorns are destined to a niche market of highly priced dry-cured processed meat.…”

Section: Introductionmentioning

confidence: 99%

Feed efficiency and loin meat quality in Iberian pigs

Rauw¹,

Casco²,

Carballar³

et al. 2020

Revista Brasileira De Zootecnia

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Non-ruminants Full-length research article Feed efficiency and loin meat quality in Iberian pigs ABSTRACT-We investigated the ability to predict production performance in Iberian pigs in an extensive production system from measurements of feed efficiency measured intensively. The second objective of this work was to study the relationship between feed efficiency and meat quality (composition, juiciness, tenderness, color, and subcutaneous fatty acid composition) and if cooked and cured quality properties can be predicted by properties in fresh meat. Thirty Iberian sows received successively a restricted diet of concentrate (P1 concentrate) and acorns (P2 acorn) intensively and an ad libitum diet of acorns supplemented with a restricted amount of concentrate (P3 montanera) extensively. Pigs that were more feed efficient on concentrate were less feed efficient on acorns and had higher body weight gain during the montanera. Improved feed efficiency on acorns reduced the concentration of α-linolenic and linoleic fatty acid composition of subcutaneous fat. Faster body weight gain in montanera resulted in a desirable reduction in cooking loss and a reduction in palmitic acid content in subcutaneous fat, and a potentially undesirable reduction in meat redness. Tenderness in cooked or cured loin was not significantly related to tenderness in the raw product. Cooking loss was positively related to purge and centrifugal drip loss and to color coordinates a* 24 and b* 24 in raw samples. We conclude that feed efficiency and body weight gain may be improved in the traditional Iberian production system, with a positive effect on cooking loss but potentially resulting in paler meat.

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Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain

Cited by 58 publications

References 31 publications

Digital Image Filtering Optimization Supporting Iberian Ham Quality Prediction

Digital Image Filtering Optimization Supporting Iberian Ham Quality Prediction

Views of Farmers and Industrial Entrepreneurs on the Iberian Pig Quality Standard: An In-Depth Interview Research Study

Feed efficiency and loin meat quality in Iberian pigs

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