Effect of pig slaughter weight on chemical and sensory characteristics of teruel dry-cured ham
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Date
2014
Authors
Rodríguez Sánchez, José AntonioCalvo, J.
Suárez Belloch, J.
Latorre Górriz, María Angeles
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Journal ContributionArticle
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.
Description
Keywords
Slaughter weight, Chemical characteristics, Sensory quality, Dry-cured ham, Heavy pigs
Bibliographic citation
Italian Journal Of Food Science, 26 (4), p. 420-426
AGROVOC subjects
Productos de la carnePropiedades fisicoquímicas
Ganado de carne