Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs.

Dong-Gyun Yim,Ku-Young Chung,Doo-Il Hong

doi:10.5713/ajas.15.0189

Dong-Gyun Yim, Ku-Young Chung + Show 1 more

Open Access

https://doi.org/10.5713/ajas.15.0189

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Abstract

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire×Landrace×Duroc (YLD) and Yorkshire×Berkshire×Duroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at 0°C for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). YBD ham samples showed a higher L* and b* values than those from YLD, while YBD ham showed lower a* value (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). YLD ham displayed a superior quality than YBD. Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products.

Highlights

Dry-cured ham is one of the oldest cured meat products, which is made from whole leg of pork or other whole muscle (Jin et al, 2012). This is favorable to consumers due to the particular sensory characteristics and physicochemical and biochemical changes that take place during ripening period (Cava et al, 1999)
The raw material is a decisive factor in the quality of dry-cured ham and depends on several factors, such as genetics type, sex, feeding, and rearing system (Hui et al, 2004)
Saltiness was significantly higher in YBD ham than in YLD samples (p

Summary

INTRODUCTION

Dry-cured ham is one of the oldest cured meat products, which is made from whole leg of pork or other whole muscle (Jin et al, 2012). Different genetic groups of pigs have been used to obtain fresh hams with ideal quality traits and, in particular, crossbreds often satisfies both muscle and fat quality criteria for dry-ham processing (Sabbioni et al, 2004). Parameters, such as texture, color and intramuscular fat, are used as quality indicators of dry-cured ham (Ruiz-Ramirez et al, 2006). The aim of this study was to assess the influence of crossbreeding on the quality traits of dry-cured ham, as well as acceptability of dry-cured hams produced from these pigs

MATERIALS AND METHODS

AND DISCUSSION

CONCLUSION