Improving the quality of dry-cured sausages using pork from rustic breeds

E Almela,M Bedia,S Banon

doi:10.2137/145960610792912648

Abstract

The use of pork from rustic pig breeds was tested to improve the quality of dry-cured fermented sausages. The quality of a salchichon/salami-type sausage manufactured with pork from Chato Murciano breed (CM) and Early White pig (EW) (Large White ~ Landrace breed) was compared. CM pork improved several quality characteristics of dry-cured fermented sausage. Significant (p . 0.05) differences between mean CM and EW values were found for total lipids, ash, collagen, water activity, total acidity, CIELab colour, proteolysis, fat acidity, fatty acid profile, total viable counts, lactic acid bacteria, Micrococacceae, moulds and yeasts, colour, odour, flavour, fattiness and acceptance. CM mainly intensified the reddening of sausage cuts and increased monounsaturated acids in fat. Acceptance was also better for CM, although odour and flavour were only slightly improved. The production of high-quality specialities of dry-cured meat products can contribute to the sustainable production of CM and similar rustic pig breeds, maintaining the genetic diversity of pig species.;

Highlights

Dry-cured sausages, such as salchichón, salami and others, are typical meat products of MediterraneanEurope, their consumption has spread to many countries worldwide
Spain alone produces about 200,000 tonnes a year, which represents more than 15% of Spanish processed meat production (AICE 2009)
The challenge is to apply industrial processes to traditional specialities that will ensure the survival of these small companies. It is well-known that the raw material used is a major factor involved in improving the quality of dry-cured fermented sausages, especially if short ripening is applied; an alternative for improving the quality of these sausages might be to use high-quality pork from rustic pig breeds

Summary

Introduction

Dry-cured sausages, such as salchichón, salami and others, are typical meat products of MediterraneanEurope, their consumption has spread to many countries worldwide. The market is dominated by large meat companies which can produce sausage on a large scale at low cost. For this reason, some small meat industries have found it necessary to specialise by making high-quality sausages to compete in the. The challenge is to apply industrial processes to traditional specialities that will ensure the survival of these small companies It is well-known that the raw material used is a major factor involved in improving the quality of dry-cured fermented sausages, especially if short ripening is applied; an alternative for improving the quality of these sausages might be to use high-quality pork from rustic pig breeds

Objectives

Methods

Results

Conclusion