Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

Abstract

Physicochemical characteristics of dry-cured hams from three genetic types, Celta breed (C line), Celta × Duroc (C × D) and Celta × Landrace (C × L) were determined on the semimembranosus muscle during 551 days of aging. Hams were obtained from 60 pigs reared in extensive systems and finished with a commercial feeding. Physicochemical parameters (pH and water activity) and chemical composition, (moisture, intramuscular fat, ash, protein and total chlorides content), colour parameters (L*, a* and b*) and lipid oxidation (thiobarbituric acid reactive substances value) were studied during the whole process after salting, post-salting, drying and bodega stages. Hams from crosses were characterised by higher intramuscular fat (12.78% and 10.48% for C × D and C × L lines, respectively) and moisture (46.86% and 46.63% for C × D and C × L genotypes, respectively), contents respect to Celta pure line that showed values of 5.96% and 35.83% for intramuscular fat and water content, respectively. Concerning colour parameters, hams from Celta line had lower values for all colour traits. The influence of crossbreeding on most physicochemical parameters observed was mainly due to the differences in moisture and intramuscular fat between hams obtained from pure breed and crosses. As a general conclusion, the crossbreeding of Celta pig (especially with the Duroc line) allows to improve the quality of dry-cured hams.

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

“…Then again, collagen is also a compound that has been related to the hardness of meat, but previous studies have shown that, in the case of pork meat, it showed low correlation coefficients with tenderness [ 43 ]. The outcomes obtained for the shear force in our research ( Table 2 ) were slightly higher than those obtained by other researchers [ 44 , 45 , 46 ] in the Longissimus pig muscle, since the shear force determined by them was between 32 and 49 N. Moreover, the values found in the present research were also higher than those described in the raw Biceps femoris muscle (about 18 N) from Celta pig [ 33 ]. This fact was expected, since raw meat is not comparable to cooked meat.…”

“…In relation to the value of redness (a*), there was a decrease in this parameter in all culinary treatments with respect to uncooked Biceps femoris muscle, where an a* value of 18.1 was found [ 33 ]. More specifically, frying was the method that provided the highest value for both diets (9.34 for CH and 10.32 for CF slices) followed by roasted (7.15 and 7.52 for CH and CF slices, respectively), grilled (6.31 for CH and 6.39 for CF samples) and microwaved (5.89 and 6.34 for CH and CF samples, respectively).…”

“…Simultaneously, Lorenzo et al [ 34 ] obtained the highest a* values for fried foal meat, while the lowest were for microwaved meat, as in our work. Finally, the value of yellowness (b*) increased with the cooking treatments (15.8–19.6), in comparison with the raw Biceps femoris muscle (13.1) [ 33 ]. In this case, only the CH pigs showed significant differences among cooking treatments.…”

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

“…SFA: Saturated fatty acids; MUFA: Monounsaturated fatty acids; PUFA: Polyunsaturated fatty acids; Data were obtained from [75,76,77,78,79,80,81]. …”

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

“…However, there are no studies conducted with deer meat. Taking into account that genetic factors influence enzymatic activities and that the meat composition influence the biochemical changes produced during the different stages of dry‐cured meat process (Bermúdez et al ., ), the results obtained in this research will provide us with information about the possibility of using deer meat for the preparation of dry‐cured loin. In this context, venison meat is characterised by low fat and cholesterol contents and high levels of protein, essential amino acids, essential and long‐chain polyunsaturated fatty acids and iron (Lorenzo et al ., ; Maggiolino et al ., ; Serrano et al ., ).…”