Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham
Texture measurements by instrumental texture profile analysis (TPA) and protein degradation analysis by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different post-mortem meat qualities categories (PSE, RSE, RFN and DFD). The main differences were observed in dry-cured hams from PSE and RFN meat qualities. Penetration force (80%), hardness, springiness, cohesiveness and chewiness, were significantly lower (P < 0.05) in PSE than in RFN quality classes. The rate of the ripening process was affected as a higher proteolysis and absence of fragments at 150 and 85 KDa in PSE in relation to RFN classes, and with an intermediate proteolysis of RSE and DFD classes. The effect of sex was observed as a significant (P < 0.05) low hardness in the hams obtained from female pigs. The duration of the ripening, for a better uniformity in dry-cured ham production, should be adapted to the initial pH and to drip loss parameters of the raw material.
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1999-03
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dig-iata-es-10261-3338762023-08-24T10:10:03Z Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham Tabilo-Munizaga, Gipsy Flores Llovera, Mónica Fiszman, Susana Toldrá Vilardell, Fidel Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Consejo Superior de Investigaciones Científicas (España) Texture measurements by instrumental texture profile analysis (TPA) and protein degradation analysis by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different post-mortem meat qualities categories (PSE, RSE, RFN and DFD). The main differences were observed in dry-cured hams from PSE and RFN meat qualities. Penetration force (80%), hardness, springiness, cohesiveness and chewiness, were significantly lower (P < 0.05) in PSE than in RFN quality classes. The rate of the ripening process was affected as a higher proteolysis and absence of fragments at 150 and 85 KDa in PSE in relation to RFN classes, and with an intermediate proteolysis of RSE and DFD classes. The effect of sex was observed as a significant (P < 0.05) low hardness in the hams obtained from female pigs. The duration of the ripening, for a better uniformity in dry-cured ham production, should be adapted to the initial pH and to drip loss parameters of the raw material. Grant ALI97-0353 from CICYT (SPAIN) is acknowledged. The contract CSIC-MEC (Spain) to M. Flores and scholarship from Universidad del Bio-Bio (Chile) to G. Tabilo are also fully acknowledged. 2023-08-24T10:10:02Z 2023-08-24T10:10:02Z 1999-03 2023-08-24T10:10:03Z artículo doi: 10.1016/S0309-1740(98)00125-9 issn: 0309-1740 Meat Science 51(3): 255-260 (1999) http://hdl.handle.net/10261/333876 http://dx.doi.org/10.1016/S0309-1740(98)00125-9 Sí none Elsevier BV |
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Texture measurements by instrumental texture profile analysis (TPA) and protein degradation analysis by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different post-mortem meat qualities categories (PSE, RSE, RFN and DFD). The main differences were observed in dry-cured hams from PSE and RFN meat qualities. Penetration force (80%), hardness, springiness, cohesiveness and chewiness, were significantly lower (P < 0.05) in PSE than in RFN quality classes. The rate of the ripening process was affected as a higher proteolysis and absence of fragments at 150 and 85 KDa in PSE in relation to RFN classes, and with an intermediate proteolysis of RSE and DFD classes. The effect of sex was observed as a significant (P < 0.05) low hardness in the hams obtained from female pigs. The duration of the ripening, for a better uniformity in dry-cured ham production, should be adapted to the initial pH and to drip loss parameters of the raw material. |
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Comisión Interministerial de Ciencia y Tecnología, CICYT (España) |
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Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Tabilo-Munizaga, Gipsy Flores Llovera, Mónica Fiszman, Susana Toldrá Vilardell, Fidel |
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Tabilo-Munizaga, Gipsy Flores Llovera, Mónica Fiszman, Susana Toldrá Vilardell, Fidel |
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Tabilo-Munizaga, Gipsy Flores Llovera, Mónica Fiszman, Susana Toldrá Vilardell, Fidel Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
author_sort |
Tabilo-Munizaga, Gipsy |
title |
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
title_short |
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
title_full |
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
title_fullStr |
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
title_full_unstemmed |
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
title_sort |
postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
publisher |
Elsevier BV |
publishDate |
1999-03 |
url |
http://hdl.handle.net/10261/333876 |
work_keys_str_mv |
AT tabilomunizagagipsy postmortemmeatqualityandsexaffecttexturalpropertiesandproteinbreakdownofdrycuredham AT floreslloveramonica postmortemmeatqualityandsexaffecttexturalpropertiesandproteinbreakdownofdrycuredham AT fiszmansusana postmortemmeatqualityandsexaffecttexturalpropertiesandproteinbreakdownofdrycuredham AT toldravilardellfidel postmortemmeatqualityandsexaffecttexturalpropertiesandproteinbreakdownofdrycuredham |
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1777670346815569920 |