Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs

Abstract

The object of this study was to evaluate the physicochemical, microbiological and sensory properties of a dry-cured ham during storage, according to the level of diet processed sulfur (0%; CON, 0.1%; T1 and 0.3%; T2). The results showed that the moisture content of T1 and T2 had higher, whereas crude fat of T1 and T2 had lower than that of CON during storage (P < 0.05). T1 and T2 had significantly retarded lipid oxidation compared with CON during storage (P < 0.05). The number of lactic acid bacteria in T1 and T2 were higher than that of CON at 8 months. Linoleic acid content in CON was significantly higher than those in both sulfur groups (P < 0.05). In sensory test, T1 showed positive overall score than T2 and CON. The feeding processed sulfur can suppress lipid oxidation, improve of meat quality and sensory properties. Practical Applications Many Asian countries are recently seeing an increase in meat consumption. However, dry-cured meat products from pork are not well known in Asia and consumed less than in Europe. The recent increase in import of fermented meat products from Europe leads to unbalanced consumption in the meat industry. To strengthen the international competitiveness of dry cured ham quality, it is necessary to develop better quality meat and process methods. Most of the previous studies were concentrated on the use of raw meat of sulfur fed pigs, but this study researches that the meat apply for fermented meat products. Changes of composition of amino acids from sulfur fed pigs prevent lipid oxidation and improve the meat quality. With the suitable combination of high quality raw meat from sulfur fed pork and processing, it is possible to manufacture high quality dry cured ham and extend its shelf life.