Effect of pig slaughter weight on chemical and sensory characteristics of Teruel dry-cured ham
Rodríguez-Sánchez, J.A. ; Calvo, S. ; Suárez-Belloch, J. (Universidad de Zaragoza) ; Latorre, M.A. (Universidad de Zaragoza)
Resumen: A preliminary study was carried out with 36 barrows to investigate the effect of slaughter weight (SW; 120, 130 and 140 kg) on chemical, instrumental and sensory characteristics of Teruel drycured ham. The intramuscular fat content tended to increase and salt, potassium nitrate and sodium nitrite contents decreased as SW increased. The panelists detected wider subcutaneous fat and lower cured colour, saltiness, hardness and fibrousness in hams from heavier pigs but no difference was observed on overall quality assessment. In conclusion, pig SW affected some chemical and sensory traits of dry-cured ham, which contributes to increase the heterogeneity.
Idioma: Inglés
Año: 2014
Publicado en: Italian journal of food science 26 (2014), 420-426
ISSN: 1120-1770
Factor impacto JCR: 0.285 (2014)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 110 / 122 = 0.902 (2014) - Q4 - T3
Financiación: info:eu-repo/grantAgreement/ES/MICYT/CDTI/20060926
Tipo y forma: Article (Published version)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
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Idioma: Inglés
Año: 2014
Publicado en: Italian journal of food science 26 (2014), 420-426
ISSN: 1120-1770
Factor impacto JCR: 0.285 (2014)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 110 / 122 = 0.902 (2014) - Q4 - T3
Financiación: info:eu-repo/grantAgreement/ES/MICYT/CDTI/20060926
Tipo y forma: Article (Published version)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2018-10-16-08:43:21)
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Record created 2018-10-16, last modified 2018-10-16