Physicochemical Characteristics of Dry-Cured Loin from Two Different Breeds

M. Pateiro; R. Bermúdez; S. Salmuz; B. García; C. Pérez-Santaescolástica; D. Franco; L.M. Lorenzo

Physicochemical Characteristics of Dry-Cured Loin from Two Different Breeds

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Pateiro

M. Pateiro ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by M. Pateiro in
Current site
Google Scholar
PubMed

R. Bermúdez

R. Bermúdez ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by R. Bermúdez in
Current site
Google Scholar
PubMed

S. Salmuz

S. Salmuz ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by S. Salmuz in
Current site
Google Scholar
PubMed

B. García

B. García ²COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

Search for other papers by B. García in
Current site
Google Scholar
PubMed

C. Pérez-Santaescolástica

C. Pérez-Santaescolástica ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by C. Pérez-Santaescolástica in
Current site
Google Scholar
PubMed

D. Franco

D. Franco ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by D. Franco in
Current site
Google Scholar
PubMed

, and

L.M. Lorenzo

L.M. Lorenzo ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by L.M. Lorenzo in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 866–867

DOI:: https://doi.org/10.3920/9789086868605_388

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Dry-cured loin is one of the most popular meat products processed from pork longissimus dorsi muscle, and has been received considerable attention by consumers due its palatability and typical flavor. The aim of this study was to evaluate physicochemical characteristics of dry-cured loins manufactured from two different pig breed (Celta and Duroc). At the end of process, the pH, chemical composition, color parameters, lipid oxidation and textural traits were analyzed in forty one dry- cured loins. The obtained results showed higher IMF contents (17.6 vs 9.1%) and redness values (9.4 vs 8.5) in Celta samples, whereas samples from Duroc genotype presented the lowest hardness values (338.3 vs 293.5 N). Overall conclusion, breed had a significant effect on physicochemical composition of dry-cured loins.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000388.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	44	20	7
Full Text Views	1	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Physicochemical Characteristics of Dry-Cured Loin from Two Different Breeds

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics