Physicochemical characteristics of muscles from pigs intended for dry-cured Ham from Teruel (Spain) | Características físico-químicas de piezas cárnicas de cerdos destinados a Jamón de Teruel
2011
Calvo, S., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España) | Rodríguez Sánchez, J.A., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España) | Latorre, M.A., Universidad de Zaragoza (España). Facultad de Veterinaria
A trial was conducted to study the physicochemical characteristics of four muscles (LT: Longissimus thoracis; PS: Psoas major; LD: Lattissimus dorsi; SV: Serratus ventralis) in pigs slaughtered at 130 kg of body weight intended for dry-cured ham from Teruel (Spain). The LT had the lowest water holding capacity. The PM had the lowest intramuscular fat and monounsaturated fatty acid contents, and the highest moisture and polyunsaturated fatty acid proportions. The LD showed the highest yellowness. The SV had the highest intramuscular fat content and red colour, and the lowest resistance to cutting. It is concluded that there were several physicochemical differences among the muscles studied which suggest that might be commercialized as individual meat pieces.
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