Effect of pig slaughter weight on chemical and sensory characteristics of Teruel dry-cured ham
Resumen: 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.
Idioma: Inglés
Año: 2014
Publicado en: Italian journal of food science 26 (2014), 420-426
ISSN: 1120-1770

Factor impacto: 0.285 (2014)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 110 / 122 = 0.902 (2014) - Q4 - T3
Financiación: info:eu-repo/grantAgreement/ES/MICYT/CDTI/20060926
Tipo y forma: Article (Published version)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)

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