Naslov
Effect of animal’s diet, processing method and muscle type on quality traits of dry-cured hams produced from Turopolje pigs

Autori
Karolyi, Danijel ; Tomažin, Urška ; Marušić Radovčić, Nives ; Luković, Zoran ; Škorput, Dubravko ; Salajpal, Krešimir ; Medić, Helga ; Škrlep, Martin ; Čandek Potokar, Marjeta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstract - X International Symposium of Mediterranean Pig / Bozzi, Riccardo - Firenza : München : Università degli Studi di Firenze (Italy), 2019, 20-20

ISBN
978-88-944823-0-0

Skup
10th International Symposium on the Mediterranean Pig

Mjesto i datum
Firenca, Italija, 16.10.2019. - 19.10.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Turopolje pig, dry-cured ham, ham processing, acorn, muscle type

Sažetak
Turopolje pig (TP) is a local Croatian pig breed which nearly extinct in the second half of the 20th century. Currently, despite the state support, the TP breed is still endangered and to self-sustain it a new conservation strategy, based on its traditional production system and products with an enhanced added value, is needed. So far, a little information is available on quality traits of TP meat products, including the effects of locally available feeding resources or processing innovations aimed at reducing the potentially undesirable compounds. Hence, the objective of present study was to examine the effect of animal’s diet (acorn supplementation or conventional), processing method (standard, less salting or less smoking) and muscle type (m. biceps femoris – BF or m. semimembranosus – SM) on quality traits of dry-cured hams produced from TP breed. Tested hams (n=30) were produced by the same basic process (dressing, dry salting, smoking and drying) and were equally distributed by investigated effects. Sampling of ham, caudal part with BF and SM muscles, for chemical analysis was performed when products were about 15 months old. The quality traits of ripe ham, including processing loss percentage, pH and water activity (aw) values, salt (NaCl), moisture, fat and protein content, proteolysis index, CIE L*, a*, b* colour and texture profile analysis (TPA), were determined. Differences between effects were analysed by the general linear model (GLM) procedure of SAS 9.4 at an alpha level of 0.05. Results showed that hams from acorn supplementation had lost less weight and were higher in moisture and lower in proteins, with a higher proteolysis index and colour b*. The method of processing affected only less salted hams which had a lighter (L*) muscle colour and were lower in NaCl content but with a higher aw and pH values and more pronounced proteolysis. Finally, a strong effect of muscle type was observed: compared to SM, BF had lower protein content but was higher in moisture and NaCl content, proteolysis index and L*, a*, b* colours, and exhibited softer texture with lower values of hardness, gumminess and chewiness. In conclusion, this study indicated a notable effects of animal’s diet, processing method and muscle location on dry-cured hams quality, most prominently in terms of higher moisture retention and processing yield in “acorn-fed” hams, the impaired quality and conservation parameters in hams with salt reduction, and lower dehydration, more intensive colour, softer texture and higher saltiness of BF muscle.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA