Physicochemical changes during the different stages of dry cured lamb ham processing
Abstract The aim of this study was to evaluate the main changes that occur during dry cured lamb ham processing using lamb shanks (Dorper × Camuro crossbreed). For this purpose the physicochemical parameters were evaluated in each stage of the process (salting, post-salting and drying-ripening) at different test times, testing after 0.7, 1.0 and 1.2 days/kg in the salting phase; 0, 15 and 30 days in the post-salting phase; and 3 and 6 months in the drying-ripening phase. Each analysis was carried out in different zones of the meat piece (zone A near the lean meat; zone B near the bone; zone C near the fat covering; zone R as a mean). The results suggested that the salting times had a similar behaviour on the physicochemical parameters. The 0.7 days/kg phase showed the same value reported for this kind of product. In the post-salting stage there were significant differences between the times tested. A chemical balance was found as from day 15, when similar salt contents were found, indicating homogenous values for the salt concentration between each zone. Finally, the drying-ripening results showed there were no significant differences for each physicochemical parameter between the times evaluated, but there were significant differences with respect to the beginning of the process.
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Instituto de Tecnologia de Alimentos - ITAL
2017
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oai:scielo:S1981-672320170001004372017-06-28Physicochemical changes during the different stages of dry cured lamb ham processingBula,Adriana Isabel RadaHernández,William AlbarracínBotero,Manuel Fernando Ariza Salting Post-salting Drying - ripening Abstract The aim of this study was to evaluate the main changes that occur during dry cured lamb ham processing using lamb shanks (Dorper × Camuro crossbreed). For this purpose the physicochemical parameters were evaluated in each stage of the process (salting, post-salting and drying-ripening) at different test times, testing after 0.7, 1.0 and 1.2 days/kg in the salting phase; 0, 15 and 30 days in the post-salting phase; and 3 and 6 months in the drying-ripening phase. Each analysis was carried out in different zones of the meat piece (zone A near the lean meat; zone B near the bone; zone C near the fat covering; zone R as a mean). The results suggested that the salting times had a similar behaviour on the physicochemical parameters. The 0.7 days/kg phase showed the same value reported for this kind of product. In the post-salting stage there were significant differences between the times tested. A chemical balance was found as from day 15, when similar salt contents were found, indicating homogenous values for the salt concentration between each zone. Finally, the drying-ripening results showed there were no significant differences for each physicochemical parameter between the times evaluated, but there were significant differences with respect to the beginning of the process.info:eu-repo/semantics/openAccessInstituto de Tecnologia de Alimentos - ITALBrazilian Journal of Food Technology v.20 20172017-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100437en10.1590/1981-6723.3616 |
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Bula,Adriana Isabel Rada Hernández,William Albarracín Botero,Manuel Fernando Ariza |
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Bula,Adriana Isabel Rada Hernández,William Albarracín Botero,Manuel Fernando Ariza Physicochemical changes during the different stages of dry cured lamb ham processing |
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Bula,Adriana Isabel Rada Hernández,William Albarracín Botero,Manuel Fernando Ariza |
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Bula,Adriana Isabel Rada |
title |
Physicochemical changes during the different stages of dry cured lamb ham processing |
title_short |
Physicochemical changes during the different stages of dry cured lamb ham processing |
title_full |
Physicochemical changes during the different stages of dry cured lamb ham processing |
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Physicochemical changes during the different stages of dry cured lamb ham processing |
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Physicochemical changes during the different stages of dry cured lamb ham processing |
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physicochemical changes during the different stages of dry cured lamb ham processing |
description |
Abstract The aim of this study was to evaluate the main changes that occur during dry cured lamb ham processing using lamb shanks (Dorper × Camuro crossbreed). For this purpose the physicochemical parameters were evaluated in each stage of the process (salting, post-salting and drying-ripening) at different test times, testing after 0.7, 1.0 and 1.2 days/kg in the salting phase; 0, 15 and 30 days in the post-salting phase; and 3 and 6 months in the drying-ripening phase. Each analysis was carried out in different zones of the meat piece (zone A near the lean meat; zone B near the bone; zone C near the fat covering; zone R as a mean). The results suggested that the salting times had a similar behaviour on the physicochemical parameters. The 0.7 days/kg phase showed the same value reported for this kind of product. In the post-salting stage there were significant differences between the times tested. A chemical balance was found as from day 15, when similar salt contents were found, indicating homogenous values for the salt concentration between each zone. Finally, the drying-ripening results showed there were no significant differences for each physicochemical parameter between the times evaluated, but there were significant differences with respect to the beginning of the process. |
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Instituto de Tecnologia de Alimentos - ITAL |
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2017 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100437 |
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AT bulaadrianaisabelrada physicochemicalchangesduringthedifferentstagesofdrycuredlambhamprocessing AT hernandezwilliamalbarracin physicochemicalchangesduringthedifferentstagesofdrycuredlambhamprocessing AT boteromanuelfernandoariza physicochemicalchangesduringthedifferentstagesofdrycuredlambhamprocessing |
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