123867 20241125101129.0 doi 10.1016/j.meatsci.2023.109125 sideral 132337 ART-2023-132337 eng Pérez-Ciria, Leticia Universidad de Zaragoza Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham 2023 Access copy available to the general public Unrestricted A total of 32 fresh hams intended for the Spanish Protected Designation of Origin “Teruel ham” were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weight losses during the dry-curing process. After processing, 20 dry-cured hams (10 of each group) were chosen at random to assess instrumental and chemical characteristics. Hams from immunocastrated gilts tended (P = 0.057) to present lower weight losses, they were fattier (P < 0.05) at both subcutaneous and intramuscular levels and had lower (P < 0.05) water activity and volatile compounds that provide unpleasant odors than those from entire gilts. However, immunocastration increased (P < 0.05) slightly sodium chloride and sodium nitrite contents, being normal levels. Fatty acid profile was not significantly affected (P > 0.05). It can be concluded that, in general, immunocastration could be a good strategy in gilts to improve the quality of Teruel dry-cured ham. info:eu-repo/grantAgreement/ES/DGA-FEDER/Construyendo Europa desde Aragón info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 5.7 2023 FOOD SCIENCE & TECHNOLOGY 22 / 173 = 0.127 2023 Q1 T1 1.367 2023 Food Science 2023 Q1 13.0 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Ripoll, Guillermo (orcid)0000-0001-8042-8688 Sanz, María Á. Blanco, Mireia (orcid)0000-0003-3875-4935 Miana-Mena, Francisco J. Universidad de Zaragoza (orcid)0000-0001-5981-5448 Latorre, Maria A. Universidad de Zaragoza (orcid)0000-0002-3005-2675 1012 410 Universidad de Zaragoza Dpto. Farmac.Fisiol.y Med.L.F. Área Fisiología 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 199 (2023), 109125 [8 pp.] Meat sci. Meat Science 0309-1740 758118 http://zaguan.unizar.es/record/123867/files/texto_completo.pdf Versión publicada 2486478 http://zaguan.unizar.es/record/123867/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:123867 articulos driver 2024-11-22-11:58:20 ARTICLE