Physico-chemical and Sensory Characteristics of Dry-cured Loin from Different Iberian Pig Lines

• Autores: María Jesús Petrón Testón, María Elena Muriel Blanco, María Teresa Antequera Rojas, Joaquín Ruiz Gómez, D. Martin
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 10, Nº 2, 2004, págs. 117-124
• Idioma: inglés
• Títulos paralelos:
  • Características fisicoquímicas y sensoriales del lomo curado de diferentes variedades de cerdo ibérico
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• Dialnet Métricas: 2 Citas
• Resumen

  • The influence of the line of Iberian pigs (Entrepelado, Lampiño, Retinto and Torbiscal) on dry-cured loin sensory traits and its relationship with several physico-chemical characteristics were analysed. Entrepelado and Lampiño lines showed a higher intramuscular fat content (P = 0.034). These lines reached the highest scores for brightness (P = 0.043), marbling (P = 0.005), odour intensity (P = 0.010) and flavour (P = 0.017). Weight losses showed a positive relationship with some texture features, as hardness and dryness, and a negative one with juiciness according to the principal component analysis (PCA). Marbling was positively linked to odour intensity, juiciness and flavour intensity. These latter sensory traits have been previously linked to dry-cured meat products acceptability. Thus, dry-cured loins from Entrepelado and Lampiño Iberian pigs seem to have better sensory profiles, mainly due to their more intense marbling. (A)