Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes
| Autor: | Etienne Labussière, Marjeta Čandek-Potokar, Carolina Pugliese, Nina Batorek Lukač, Mónica Flores, Maja Prevolnik Povše, Martin Škrlep |
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| Přispěvatelé: | Agricultural Institute of Slovenia, Faculty of agriculture and life sciences, University of Maribor, Università degli Studi di Firenze = University of Florence [Firenze] (UNIFI), Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Consejo Superior de Investigaciones Científicas [Madrid] (CSIC) |
| Rok vydání: | 2016 |
| Předmět: |
Male
Meat Boar taint [SDV]Life Sciences [q-bio] Marbled meat Sus scrofa Sensation Dry-cured ham quality Food Contamination chemistry.chemical_compound 0404 agricultural biotechnology Hardness Food Preservation Food Preserved Food Quality Animals Humans Vaccines Contraceptive [INFO]Computer Science [cs] Food science Sodium Chloride Dietary Salt intake Contraception Immunologic Muscle Skeletal Crosses Genetic 2. Zero hunger Volatile Organic Compounds Salt reduction Entire male pigs 0402 animal and dairy science Salting Food preservation Water food and beverages Androstenone Pigments Biological 04 agricultural and veterinary sciences Dietary Fats 040401 food science 040201 dairy & animal science chemistry Taste Proteolysis Skatole Food quality Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2016, 111, pp.27-37. ⟨10.1016/j.meatsci.2015.08.010⟩ |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2015.08.010 |
| Popis: | International audience; Due to the initiative to stop piglet castration, meat from entire male pigs is expected to take important share on the European market which can affect dry-cured ham industry. In the present study, hams of entire males (EM) and immunocastrates (IC) were submitted to dry-curing process. Sex category and salting regime were evaluated using standard (18days; HS) and shortened salting (6days; LS). At the end of processing, compared to HS, LS hams had lower (40%) salt content, were more proteolysed, were less salty, and had softer texture and different volatile profile. Sex effect was less evident; still, hams from EM exhibited higher processing losses and salt intake, and were drier, less marbled, harder, and more intensively coloured than IC hams. The panellists perceived higher off-flavours in hams with high boar taint compounds (correlation 0.67 and 0.53 for skatole and androstenone, respectively). The effect of sex category on volatile profile was negligible. |
| Databáze: | OpenAIRE |
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