Características físico-químicas de piezas cárnicas de cerdos destinados a jamón DO Teruel
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Date
2011
Authors
Calvo Díez, SilviaRodríguez Sánchez, José Antonio
Latorre Górriz, María Angeles
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conferenceObjectAbstract
A trial was conducted to study the physicochemical characteristics of four
muscles (LT: Longissimus thoracis; PS: Psoas major; LD: Lattissimus dorsi; SV: Serratus
ventralis) in pigs slaughtered at 130 kg of body weight intended for dry-cured ham from
Teruel (Spain). The LT had the lowest water holding capacity. The PM had the lowest
intramuscular fat and monounsaturated fatty acid contents, and the highest moisture and
polyunsaturated fatty acid proportions. The LD showed the highest yellowness. The SV had
the highest intramuscular fat content and red colour, and the lowest resistance to cutting. It is
concluded that there were several physicochemical differences among the muscles studied
which suggest that might be commercialized as individual meat pieces.
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Keywords
Muscle, Physic-chemical characteristics, Heavy pigs
Bibliographic citation
CALVO, S., RODRIGUEZ-SANCHEZ, J.A., LATORRE, M.A. “Características físico-químicas de piezas cárnicas de cerdos destinados a jamón DO Teruel”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.682-684. ISBN: 978-84-615-0062-8
Other field subjects
Ganado porcinoProductos de la carne
Propiedades fisicoquímicas
Producción y sanidad animal