Animal Production Science · 2013 · 18 citations · 33 references
AgricultureAnimal SciencesFood ScienceFood AnalysisFood ProcessingRuminant NutritionAnimal Product QualityColor QualityMeat QualityNutritional QualityQuality Trait EvaluationTexture QualityBreed Effects On Product QualityFatness TraitsFatty AcidsGenetic Effects On Product QualityIntramuscular Fat AssessmentMeat Quality EvaluationOmega-6 Fatty AcidsUnsaturated Fatty Acids
The effect of the Chato Murciano genotype (CM) and pig crossbreed genotypes (CG) on dry-cured loin quality was studied. Intramuscular fat and monounsaturated fatty acids were significantly higher in loins of CM than in CG (P < 0.05 and P < 0.01, respectively). Dry-cured loins from CM, which showed the highest intramuscular fat, showed higher scores for redness (P < 0.01), brightness (P < 0.001), marbling level (P < 0.05) and marbling size (P < 0.01), odour intensity (P < 0.05) and cured odour (P < 0.01), hardness (P < 0.001) and some flavour traits such as intensity (P < 0.05), cured flavour (P < 0.05) and after-taste (P < 0.05), and lower scores for sweetness (P < 0.01) and adhesiveness (P < 0.05), than dry-cured CG loins. Dry-cured loin from CM showed the highest level of consumer preference and acceptability.
33
Current research in meat color
R.A. Mancini, Melvin C. Hunt · Meat Science · 2005 · 2.1K citations
Influence of sensory characteristics on the acceptability of dry-cured ham
Jorge Ruiz, Carmen Garcı́a, Elena Muriel et al. · Meat Science · 2002 · 208 citations