Influence of Anatomical Retail Cut on Physicochemical and Sensory Characteristics of Foal “Cecina”

Abstract

The effect of anatomical retail cut (knuckle, topside, and silverside) on physicochemical properties, fatty acid profile, and sensory characteristics of dry-cured foal “cecina” was studied. Almost all physicochemical properties were affected by anatomical retail cut, since the silverside presented significantly (p < 0.05) less moisture and protein content and more NaCl content than the topside and the knuckle cuts. Instrumental color parameters were also affected by piece type, having the knuckle pieces a more intense red, higher yellowness, and higher lightness compared to silverside and topside cuts. The results from the Warner-Bratzler test showed a marked difference (p < 0.001) among anatomical retail cuts, since the highest values of shear force were observed in silverside samples (9.5 versus 6.3 versus 2.3 kg/cm2; for silverside, knuckle, and topside cuts, respectively). Finally, sensorial analysis showed that dry-cured foal “cecina” manufactured from silverside was saltier, harder, and less juicy than those from the knuckle and topside cuts.