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Study of the Physicochemical and Sensorial Characteristics of Dry‐Cured Hams in Three Pig Genetic Types
Author(s) -
Guerrero Luis,
Gou Pere,
Alonso Pedro,
Arnau Jacint
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199604)70:4<526::aid-jsfa534>3.0.co;2-z
Subject(s) - chemistry , food science , flavour , horticulture , biology
Physicochemical and sensorial characteristics of dry‐cured hams from three genetic types—a Landrace×Large White cross (L line), a Duroc strain (D line) and a heavily muscled strain formed from the purebreeds Pietrain and Belgian Landrace (B line)—were determined on the Biceps femoris muscle after 9 months of ageing. The correlation between variables and their discriminant ability were evaluated. Hams from the D line were characterised by higher marbling, a higher dry‐cured ham flavour and lower processing weight losses. Hams from the B line showed more holes and the highest intensity of pastiness, crumbliness and brightness and non‐protein nitrogen and tyrosine contents. Hams from the L line were the saltiest. A principal component analysis showed that pastiness, brightness, non‐protein nitrogen content and tyrosine content were positively correlated to each other. The most discriminant parameters according to the genetic types were sensorial descriptors. Marbling, saltiness and dry‐cured ham flavour classified correctly 93% of the hams.