The effect of salting time and sex on chemical and textural properties of dry cured ham
| Autor: | Matjaž Červek, Urška Tomažin, Martin Škrlep, Danijel Karolyi, Marjeta Čandek-Potokar, Maja Prevolnik Povše, Nina Batorek Lukač |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
udc:664.92:636.4
Male tekstura mesa Time Factors Salt content Food Handling Swine Color Sodium Chloride Reduced salt Dry-cured ham 0404 agricultural biotechnology Lipid oxidation immune system diseases hemic and lymphatic diseases Food Preservation mental disorders prašiči Food Quality Animals Texture Food science Dry cured Chemistry 0402 animal and dairy science Salting meso prašičev food and beverages virus diseases 04 agricultural and veterinary sciences Hydrogen-Ion Concentration 040401 food science 040201 dairy & animal science dry-cured ham reduced salt sex proteolysis texture soljenje mesa Taste zmanjašanje soljenja Proteolysis Pork Meat Sex Female sušen pršut Food Science |
| Zdroj: | Meat science, vol. 161, pp. 1-6, 2020. |
| ISSN: | 1873-4138 0309-1740 |
| Popis: | Effect of reduced salting and pig sex on the quality of Slovenian dry-cured ham Kraški pršut was studied. A total of 48 hams from 24 crossbred pigs (12 gilts, 12 castrates) were submitted to two different salting regimes ; standard salting for 18 days (HS hams, n = 24) and shortened salting (LS hams, n = 24) for 10 days. Reduced salting time effectively reduced salt content but resulted also in higher extent of proteolysis of LS hams which was associated with differences in texture and colour of biceps femoris muscle. Lower fat oxidative stability was observed in HS hams. With regard to sex effect, the hams originating from gilts were more proteolysed which was associated with differences in texture and colour. Lipid oxidation was similar in gilts and castrates. |
| Databáze: | OpenAIRE |
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