Please use this identifier to cite or link to this item: http://hdl.handle.net/10532/6302
Title: Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham
Authors: Pérez Ciria, Leticia
Ripoll García, Guillermo
Sanz García, María Angeles
Blanco Alibés, Mireia
Miana Mena, Francisco J.
Latorre Górriz, María Angeles
Issue Date: 2023
Citation: Meat Science, vol. 199, (2023)
Abstract: 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.
URI: http://hdl.handle.net/10532/6302
Related document: https://www.sciencedirect.com/science/article/pii/S0309174023000311
License: http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Appears in Collections:[DOCIART] Artículos científicos, técnicos y divulgativos

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