Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

Abstract

The aim of the study was to quantify the effect of meat quality characteristics and some processing conditions on the softness of dry-cured biceps femoris (BF) muscles. The BF muscles were dissected from forty hams and classified according to their pH BF into three groups: LpH (pH < 5.66), MpH (5.66 ⩽ pH ⩽ 6.00) and HpH (pH > 6.00). BF muscles within each pH BF group were distributed into three different Salting levels (1%, 2% or 4% of added NaCl). Muscles were salted, vacuum-packed and stored at 3 °C for 30 days. The post-salting BF muscles were classified into two intramuscular fat (IMF) levels: Low (IMF < 4%) and High (IMF ⩾ 4%). Thereafter, the muscles were divided into two pieces and dried at two of the three different Drying levels (1.5, 2 and 2.5 g H 2O/g desalted dry matter). Then, each piece was divided into two samples that were packed in N 2 and stored at 5 °C or 30 °C for 1 month. Stress Relaxation was used to evaluate texture. Dry-cured BF muscles with initial pH > 6.0, with IMF > 4% or with added NaCl levels less than 2% were more prone to show soft texture. Softness in dry-cured muscles can be reduced by applying an ageing temperature of 30 °C for 30 days, despite increasing proteolysis. The softness reduction by ageing at 30 °C compared with 5 °C is expected to be higher when applied to drier samples, which show a smaller increase in proteolysis.