Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham

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dc.bibliographicCitation.titleMeat Scienceen
dc.bibliographicCitation.volume199es_ES
dc.contributor.authorPérez Ciria, Leticiaes_ES
dc.contributor.authorRipoll García, Guillermoes_ES
dc.contributor.authorSanz García, María Angeleses_ES
dc.contributor.authorBlanco Alibés, Mireiaes_ES
dc.contributor.authorMiana Mena, Francisco Javieres_ES
dc.contributor.authorLatorre Górriz, María Angeleses_ES
dc.coverage.spatialCiencia animales_ES
dc.date.accessioned2023-01-31T10:25:18Z
dc.date.available2023-01-31T10:25:18Z
dc.date.issued2023es_ES
dc.description.abstractA 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.en
dc.description.otherJamón de Teruelen
dc.description.statusPublishedes_ES
dc.identifier.citationMeat Science, vol. 199, (2023)
dc.identifier.urihttp://hdl.handle.net/10532/6302
dc.language.isoenes_ES
dc.relation.doi10.1016/j.meatsci.2023.109125es_ES
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0309174023000311es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocCalidad de la carnees
dc.subject.agrovocCarne de cerdoes
dc.subject.agrovocJamónes
dc.subject.agrovocCerdo castradoes
dc.titleImpact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured hamen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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