Muscle traits for long matured dried meats

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Muscle traits for long matured dried meats

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Muscle traits for long matured dried meats (Citations: 12)


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The distinctive flavour of aged pork products is a complex mix of taste, smell and even touch. To meet increasing consumer's preference for ethnic foods or foods addressing linkage with specified geographic origin or complying with traditional manufacturing and breeding guidelines, efforts should be made to encourage selection of processing techniques and raw materials targeting desired end product qualities. Thanks to research carried out with sensory analysis and chemical and physical characterisation of raw and matured pork, as well as breeding and genetics, improved knowledge is now available relating dried meat properties to raw matter or manufacturing. The achievement of the distinctive taste and texture properties of aged products through genetics (animal selection for the enhancement or the removal of some muscle traits), breeding (effect of diet and slaughtering age on pork properties) with reference to current findings about this type of products is discussed.

Journal: Meat Science - MEAT SCI , vol. 62, no. 3, pp. 331-343, 2002

DOI: 10.1016/S0309-1740(02)00118-3

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Citation Context (1)

- ...A large variability in proteolytic enzymes has been reported in pork muscles (Virgili and Schivazappa 2002), with pork genetics being one of the sources of variability (Hernández et al. 2004)...
M. L. Stecchini, et al. Protein breakdown and volatile profile of low-acid sausages from cross...

References (38)

Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens (Citations: 16)

P. Affentranger, C. Gerwig, G. J. F. Seewer, D. Schwörer, N. Künzi

Journal: Livestock Production Science - LIVEST PROD SCI , vol. 45, no. 2, pp. 187-196, 1996
Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids (Citations: 2)

Eva Armero, Manuel Baselga

Journal: Journal of The Science of Food and Agriculture - J SCI FOOD AGR , vol. 79, no. 10, pp. 1280-1284, 1999
Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham (Citations: 7)

Eva Armero, Joan-Anton Barbosa, Jaume Olivet, Marcial Pla, Manuel Baselga

Journal: Journal of The Science of Food and Agriculture - J SCI FOOD AGR , vol. 79, no. 9, pp. 1147-1154, 1999
Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months (Citations: 23)

Jacint Arnau, Luis Guerrero, Pere Gou

Journal: Journal of The Science of Food and Agriculture - J SCI FOOD AGR , vol. 74, no. 2, pp. 193-198, 1997
The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams (Citations: 17)

Jacint Arnau, Pere Gou, Luis Guerrero

Journal: Journal of The Science of Food and Agriculture - J SCI FOOD AGR , vol. 66, no. 3, pp. 279-282, 1994

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Citations (12)

Computer image analysis for measuring lean and fatty areas in cross-sectioned dry-cured hams1 (Citations: 4)

P. Carnier, L. Gallo, C. Romani, E. Sturaro, V. Bondesan

Published in 2010.
Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

J. V. Peloso, P. S. Lopes, L. A. M. Gomide, S. E. F. Guimarães, P. L. S. Carneiro

Journal: Meat Science - MEAT SCI , vol. 86, no. 2, pp. 371-376, 2010
DRY HAM (“KRAŠKI PRŠUT”) PROCESSING LOSSES AS AFFECTED BY RAW MATERIAL PROPERTIES AND MANUFACTURING PRACTICE: DRY HAM PROCESSING LOSSES

M. ČANDEK-POTOKAR, M. ŠKRLEP

Journal: Journal of Food Processing and Preservation - J FOOD PROCESS PRESERV , pp. no-no, 2010
Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs

M. L. Stecchini, M. Spaziani, M. Del Torre, G. Lippe

Journal: Veterinary Research Communications - VET RES COMMUN , vol. 33, no. S1, pp. 261-263, 2009
Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process (Citations: 3)

R. Morales, J. Arnau, X. Serra, L. Guerrero, P. Gou

Journal: Meat Science - MEAT SCI , vol. 80, no. 2, pp. 231-238, 2008


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Keywords (7)

Citation Context (1)

M. L. Stecchini, et al. Protein breakdown and volatile profile of low-acid sausages from cross...

References (38)

Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens (Citations: 16)

Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids (Citations: 2)

Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham (Citations: 7)

Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months (Citations: 23)

The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams (Citations: 17)

Citations (12)

Computer image analysis for measuring lean and fatty areas in cross-sectioned dry-cured hams1 (Citations: 4)

Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

DRY HAM (“KRAŠKI PRŠUT”) PROCESSING LOSSES AS AFFECTED BY RAW MATERIAL PROPERTIES AND MANUFACTURING PRACTICE: DRY HAM PROCESSING LOSSES

Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process (Citations: 3)