Please use this identifier to cite or link to this item: http://hdl.handle.net/10532/2791
Title: Effect of pig slaughter weight on chemical and sensory characteristics of teruel dry-cured ham
Authors: Rodríguez Sánchez, José Antonio
Calvo, J.
Suárez Belloch, J.
Latorre Górriz, María Angeles
Issue Date: 2014
Citation: Italian Journal Of Food Science, 26 (4), p. 420-426
Abstract: 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.
URI: http://hdl.handle.net/10532/2791
ISSN: 1120-1770
License: http://creativecommons.org/licenses/by-nc-sa/3.0/es/
Appears in Collections:[DOCIART] Artículos científicos, técnicos y divulgativos

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