Evaluación de la calidad de las paletas curados de diferentes líneas genéticas de cerdos Ibéricos

Abstract

In this work the comparative quality of dry cured shoulders was studied from different genetic lines: Retinto x Entrepelado RxT (n=6), Torbiscal TxT (n=6), Entrepelado ExE (n=10), Retinto RxR (n=6) and Entrepelado x Torbiscal TxE/ExT (n=8). Dry-cured shoulders were evaluated w1tr EVACAL method, an original method from SiPA. This method includes physico-chemical analys1s (moisture, intramuscular fat, proteins, NaCI, myoglobin, fatty acid profile, volatile compound s and lipid oxidation), instrumental analysis (instrumental colour, pH and texture) and sensory analysis. The obtained results exposed that RxR batch shows a higher ratio in oleic/steric and MUFAISAT, which is related with a high quality. This was confirmed in the sensory analysis with high scores of fat fluidity and lean brightness. The TxE/ExT batch is characterized by high quantities of myoglobin which resulted in high quantities of volatile compounds from aminoacid (2-metylbutanal y 3-metylbutan al). These facts were shown in the sensory analysis results with higher flavour persistence and higher juiciness in comparison with the other batches. Moreover, RxE batch reveals a high quantity oi intramuscular fat and higher scores in sensory attributes regarding the appearance (fat fluidity), texture (juiciness) and odour intensity in comparison with the other batches. We can conclude that there are three genetics lines which result in high quality products. The convenience of using one of these depends on other aspects like the prolificacy.