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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Morales, R. Serra, X. Guerrero, L. Gou, P. |
| Description | Country affiliation: Spain Author Affiliation: Morales R ( IRTA. Finca Camps i Armet, E-17121 Monells (Girona), Spain.) |
| 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 2.5g H(2)O/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. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 4 |
| Journal | Meat Science |
| Volume Number | 77 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2007-12-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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