Histochemical and biochemical characteristics of four major muscles of the ham
| Autor: | Carlier, Martine, Martin, Jean-Luc, Vautier, Antoine, Gault, Eric, Bombrun, Laure, Burton, O., Loison, Olivier, Danon, Jeanne, Sante-Lhoutellier, Veronique, Astruc, Thierry |
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| Přispěvatelé: | Institut du Porc (IFIP), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Association pour le Développement de l'Industrie de la Viande, Canadian Meat Council. CAN., Canadian Meat Science Association., Fondation INITIA. CAN. |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
cooking yield
food and beverages histology meat quality muscle composition qualité de la viande teneur en sel histologie rendement à la cuisson [SDV.IDA]Life Sciences [q-bio]/Food engineering jambon [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering réduction de sel dans l'aliment composition musculaire |
| Zdroj: | 58th International Congress of Meat Science and Technology. 2012; 58. International Congress of Meat Science and Technology, Montréal, CAN, 2012-08-12-2012-08-17, 1-4 58. International Congress of Meat Science and Technology 58. International Congress of Meat Science and Technology, Aug 2012, Montréal, Canada. Elsevier Ltd, Meat Science, 2012, 58th International Congress of Meat Science and Technology |
| Popis: | International audience; Reduction of salt content in processed food is an important issue for both human nutrition and industry. Ham is composed of different muscles and the impact of salt reduction on each of them is unknown. To analyze and understand the effect of salting on the evolution of ham, it is essential to know the characteristics of muscles before applying any technological treatment. Muscles semi-membranosus, biceps femoris, rectus femoris and gluteus medius were selected on their physiological differences. These muscles were finely characterized in their structure and biochemical composition. Each muscle was then cured and cooked with two brines, which brought respectively 1.3% and 1.8% of sodium chloride in the meat. Cooking yield was determined. Significant differences were observed between muscles for physical, biochemical or histological parameters of non-cured muscles and between muscles and salt contents for cooking yield. Thus, muscle characteristics have to be taken into account in any study on the optimization of salting meat. |
| Databáze: | OpenAIRE |
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