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The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams were dry-salted for 0.65, 0.8 or 1.0 days/kg. After drying for 45 days at 5 °C, they were dried at 10, 15 or 20 °C until reaching 33% weight loss and, thereafter, dried at 25 °C until reaching 36 or 40% weight loss. The salting time, drying temperature and target weight loss significantly affected the texture and incidence of white film and tyrosine crystals. A beneficial effect of drying at 20 °C on texture was found, which was especially important for low target weight loss (33%). Besides, hams dried at 20 °C and those with 40% weight loss showed higher incidence of tyrosine crystals. Contour plots and predictive models for texture can be used to define optimal processing parameters info:eu-repo/semantics/acceptedVersion

In this study effects of a novel high barrier multilayer polyamide film containing dispersed nanoclays (PAN) on the stability of vacuum packed dry-cured ham were investigated during 90days refrigerated storage in comparison with non-modified multilayer polyamide (PA) and a commercial high barrier film. Characteristic bands of the mineral in FT-IR spectra confirmed the presence of nanoclays in PAN, enhancing oxygen transmission barrier properties and UV protection. Packaging in PAN films did not originate significant changes on colour or lipid oxidation during prolonged storage of vacuum-packed dry-cured ham. Larger oxygen transmission rates in PA films caused changes in CIE b* during refrigerated storage. Ham quality was not affected by light exposition during 90days and only curing had a significant benefit on colour and TBARS, being cured samples more stable during storage in all the packages used. Packaging of dry-cured ham in PAN was equivalent to commercial high barrier films.

The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.64% KCl and sunflower oil (1.5% and 3.0%) on the physicochemical, instrumental colour and texture, sensory properties and consumer acceptability of small caliber non-acid fermented sausages (fuet type) was studied. This simultaneous reduction of fat and salt increased weight loss, moisture, water activity (aw), redness, instrumental texture parameters (hardness, chewiness and cohesiveness), sensory attributes (darkness, hardness, elasticity) and the consumer acceptability. The subsequent addition of 0.64% KCl to the leanest batch decreased the aw and barely affected instrumental texture parameters and consumer acceptability. Subsequent sunflower oil addition decreased hardness, chewiness and cohesiveness and increased crumbliness and oil flavour which may decrease the consumer acceptability. The simultaneous reduction of fat and NaCl with the addition of 0.64% KCl was the preferred option by the consumers.

The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 to 85 mg/kg. The heme content averaged 37 mg/kg on a dry matter basis and ranged from 17 to 73 mg/kg. A Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression analyses were carried out to examine the existing correlations between these pigments and various physicochemical parameters in the final product. PCA showed the existence of associations between ZnPP, sensory redness and salt content. PLS suggests that the conversion of ZnPP from heme is facilitated in those hams with a higher proteolysis index and higher marbling. info:eu-repo/semantics/acceptedVersion

The effect of different thermal processing conditions just after fermentation on physicochemical parameters and sensory attributes of salami and chorizo slices dried by Quick-Dry-Slice process®, was evaluated. Meat and common additives were mixed, stuffed and fermented. Previous to drying the sausages were subjected to thermal treatment at 53 °C at different exposure times (0, 50, 65, 80, 95 and 110 min). Finally, the sausages were sliced and dried using QDS process®. Color, instrumental texture and sensory analysis were performed. Lightness (L*) after fermentation increased with thermal processing in both products while redness (a*) and yellowness (b*) decreased only in salami. Thermal treatment after fermentation increased the initial force (F0). Cooked appearance, cooked fat odor, cooked flavor and stringiness increased when the thermal processing time was increased. Thermal processing of salami and chorizo at 53 °C for 50 min and drying up to 30% of weight loss resulted in a similar product to that obtained without thermal processing.

The effects of diacylglycerols (DAG), pork back fat and sunflower oil on water and fat mobility in fermented sausages were studied with (1)H NMR relaxometry. The added fat affected the physicochemical parameters weight loss, water activity, moisture content and moisture content on a defatted-dry-matter basis of reduced-fat non-acid fermented sausages. The weight losses were the lowest in sausages prepared with DAG and sunflower oil, which resulted in higher water activity compared to sausages prepared with back fat. The relaxation times related to fat mobility differed between fat types and increased in the order: control

The effect of aging time in vacuum on tenderness, and lipid and color stability of modified-atmosphere packaged (MAP) beef during display was evaluated in eight Friesian mature cows. Longissimus thoracis et lumborum (LTL) sections were vacuum packaged and aged for 0, 3, 6, 8, 14 and 21 days. After each aging time, the LTL sections were cut into steaks and packaged in high oxygen atmosphere (80% O 2 : 20% CO 2 ). Meat shear force, and color and lipid stability were evaluated at 0, 3, 6, and 9 days of simulated retail display. Aging for 6 or 8 days improved beef tenderness with color stability, instrumental discoloration (R 630 –R 580 ) and visual color evaluation in MAP similar to those of short-time aged (3 d) or un-aged (0 d) beef. Longer aging times (14 and 21 d) resulted in tenderness values similar to those obtained with meat aged for 8 days but affected negatively color and lipid stability and, consequently, reduced the shelf life of beef in MAP.

The effect of the amount of added nitrate and nitrate plus nitrite to dry-cured hams on the vitamin (B1, B2, B3, B6) content, the antioxidant enzyme superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSHPx) activities and the thiobarbituric acid reactive substances (TBARS) was assessed in Gastrocnemius muscle at the end of two ripening processes. Five different curing mixtures (Hi-N: 600 KNO3; Lo-N: 150 KNO3; Hi-Mix: 600 KNO3+600 NaNO2; Lo-Mix: 150 KNO3+150 NaNO2; Hi-Mix/Asc: 600 KNO3+600 NaNO2+500 sodium ascorbate, expressed as mg of salts added on surface per kg of fresh ham) were evaluated in dry-cured hams aged for 11.5months (standard process, SP) and 22months (long process, LP). Minor differences in target parameters between the hams due to the process were found. The amount of nitrate when it was added alone or as a mixture of nitrate and nitrite, as well as the ascorbate addition to dry-cured hams did not affect vitamin B1, B2 and B3 contents. The level of vitamin B6 was affected by both the amount and the mixture of salts; the addition of nitrite reduced around 40% the content of vitamin B6, but it was not affected by nitrate or ascorbate. The activity of SOD and CAT decreased with the amount of nitrate and nitrite, while GSHPx and TBARS resulted unaffected.

Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13°C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%). Raw hams were selected by pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N2, 20% CO2, and residual O2 in one of three intervals

Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.

NaCl is an important multifunctional ingredient applied in dry-cured ham elaboration. However, its excessive intake has been linked to serious cardiovascular diseases causing a recent increase in the development of reduced salt products. In the present study Listeria monocytogenes and Salmonella, food-borne pathogens which can cross-contaminate post processed products, were spiked with

The effects of high hydrostatic pressure (HHP: 0, 400, and 600 MPa) and freezing temperature (-15° vs. -35°C) were evaluated on the quality and microbial inactivation of cured pork carpaccio. Samples treated with HHP resulted in lighter and yellower color, higher Chroma, shear force, scores for pink color, cooked and gel appearance, incidence of iridescence, lower scores for brightness and raw meat appearance and lower levels of lactic acid bacteria and psychrotrophs during shelf life compared with untreated samples (P

The effects of using a reduced-oxygen atmosphere (ROA) ([O2] < 4.5%) for dry-cured ham processing on sensory traits and on the reduction of the development of “coquera” (development of musty off-odours due to the formation of hollows or cracks between the muscles located around the coxofemoral joint and the subsequent growth of microorganisms and mites in this area) were investigated at two environmental relative humidity conditions in two independent experiments. In Experiment 1, six hams were processed in ROA and six in air for 275 days; in Experiment 2, where a lower RH than in Experiment 1 was applied, six hams were processed in ROA for 289 days, six for 214 days in air + 75 d in ROA, and six in air for 289 days. Sensory analyses were performed on the final product. The use of ROA increased brightness, external redness, white film, pastiness, bitterness and raw meat, metallic and pigsty flavours and reduced musty odour, external matured odour, sweetness, aged and matured flavours and overall liking, these changes being more important when ROA was used during the whole process. The drying of hams in ROA is considered inadequate to produce traditional dry-cured hams because it has negative effects on some sensory properties.

The feasibility of near-infrared spectroscopy (NIR) for predicting parameters related to the drying process of fermented sausages (water activity (aw), moisture, and NaCl contents) was assessed. A FT-NIR spectrometer and two spectra acquisition setups with contact and remote probes were tested. NIR calibration models were developed using 207 samples scanned between 12,000 and 4000 cm−1 (833–2500 nm) in reflectance mode. Partial least squares (PLS) regression was used to process spectra and develop calibrations. Predictive models for moisture, aw and NaCl yielded 0.997, 0.988 and 0.974 determination coefficients in prediction ( R p 2 ) respectively with the on-contact probe method, and 0.998, 0.985 and 0.974 respectively with the remote measurement head method. Furthermore 0.675, 0.006 and 0.117 root mean square errors of prediction (RMSEP) were achieved with the contact probe method, and 0.622, 0.007 and 0.116 with the remote measurement head method. The results confirmed that NIR spectroscopy is an useful technique for predicting moisture and NaCl and suggest it could also be useful to predict aw on the surface of fermented sausages. Both setups are appropriate for further on-line applications for monitoring drying processes in a non-destructive way with non-significant differences in the predictive accuracy.

The aim of this study was to investigate the effect of a 10-day ageing at 30±2°C on the texture of dry-cured hams processed at temperatures up to 18±2°C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24h post-mortem: Low pH5.7, Medium pH=5.7⩽pH⩽5.9, and High pH5.9), three salting times (6d, 10d and 14d) and two ageing temperatures (18°C and 30°C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pH(SM24)5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30°C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18°C for 12 months without affecting the product flavour.

The effects of the inoculation of a mixed starter culture and vacuum packaging (during resting stage) on odour, appearance, texture and flavour of dry-cured ham were studied. After salting, half of the 36 processed hams were inoculated with a commercial starter culture containing lactic-acid bacteria, Gram-positive catalase-positive cocci and yeasts. Nine hams per group (inoculated and non-inoculated) remained vacuum-packaged during resting. External odour during the process, as well as appearance of the cut surface, texture and flavour on semimembranosus and biceps femoris of the final product were assessed. Vacuum packaging during resting caused an increase in white film and feedstuff flavour, as well as a decrease in aged flavour, hardness, fibrousness and overall liking. The use of the starter culture brought about an increase in feedstuff flavour, a decrease in sweetness, aged flavour, nutty flavour and overall liking and, only in vacuum-packaged hams, the development of a floral flavour, but had no significant effect on texture descriptors. The starter culture studied is considered inappropriate for the production of traditional Spanish dry-cured ham regardless of the type of resting used.

The effect of the inoculation of a starter culture and vacuum packaging (during the resting stage) on dry-cured ham appearance, microbiological and physicochemical parameters was studied. Half of the 36 processed hams were inoculated, after salting, with a commercial starter culture containing lactic-acid bacteria, Gram-positive catalase-positive cocci and yeasts. 18 hams per group (inoculated and non-inoculated) remained vacuum packaged during resting. Microbiological analyses were carried out on the lean surface during processing, on subcutaneous fat tissue at the drying stage and on lean tissue in the finished product. Appearance was evaluated during processing. Physicochemical analyses (NaCl, H 2 O, proteolysis index, a w ) were done on Semimembranosus and Biceps femoris in the final product. Inoculation caused a reduction of mould growth and oil drip. Vacuum packaging induced increased proteolysis and increases in all microbial counts and a reduction of oil drip, mould growth and weight loss during processing.

Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the drying period, which is the most time consuming. This paper deals with some technological, safety and sensorial aspects for producing fermented sausages and dry-cured hams when the process time is shortened. Different techniques, such as temperature increase and thickness reduction, and the effects of some ingredients and additives are discussed. A Quick-Dry-Slice process based on a continuous system that combines both convective and vacuum drying could accelerate the drying of slices after the desired pH is reached in fermented sausages. There are safety concerns when processes are shortened, but possible additional hurdles, such as the introduction of bacteriocin-producing starter cultures and high-pressure treatments at the end of the process, could reduce them. Methods to speed up the development of typical colour, texture and flavour and their limitations are also discussed.

This paper describes the effect of high pressure (400MPa and 600MPa) applied to frozen hams at early stages of the dry-cured ham process: green hams (GH) and hams at the end of the resting stage (ERS), on the appearance, some texture and flavour parameters and on the instrumental colour characteristics of dry-cured hams. Pressurized hams showed slightly lower visual colour intensity than the control ones. In general, pressurization did not have a significant effect on the flavour characteristics of the final product. The 600-MPa hams from the ERS process showed significantly lower crumbliness and higher fibrousness scores than the control and the 400-MPa hams. However, none of these differences were enough to affect the overall sensory quality of the hams negatively. Regarding instrumental colour characteristics (L(∗)a(∗)b(∗)), an increase in lightness was observed in the biceps femoris muscle from GH hams pressurized at 400MPa and 600MPa but not in the ERS hams.

This paper describes the effect of high pressure (400 MPa and 600 MPa) applied to frozen hams at early stages of the dry-cured ham process: green hams (GH) and hams at the end of the resting stage (ERS), on some physicochemical parameters and on antioxidant and proteolytic enzyme activities in the final product. No significant differences were observed among treatments either in the drying kinetics or in the physicochemical characteristics. However, when high-pressure was applied to frozen GH hams it produced a superficial denaturation that affected salt absorption and, consequently, the proteolysis index. The high-pressure treatment applied during the processing of previously frozen GH and ERS hams reduced the antioxidant enzyme activities slightly (superoxide dismutase, catalase and glutathione peroxidase) but did not affect the cathepsin B and the cathepsin B + L activities.

Lowering salt content in meat products is possible from a technological and sensorial point of view, although little information is available about the consumers’ attitude and acceptance of these products. Attitude towards low salt meat products, following the Theory of Planned Behaviour (TPB) proposed by Ajzen, was evaluated by 392 consumers. Acceptability of small calibre fermented sausages with 50% molar substitution of NaCl by six different mixtures of KCl (0–50%) and K-lactate (0–50%) and the control (22 g NaCl/kg) was determined by 98 consumers. The preference of the previous best two treatments was compared to the batch control by 279 consumers. In general consumers had a positive attitude towards low salt meat products, being higher for women than for men. Women showed stronger ideas and higher Perceived Control on the Behaviour towards reduced sodium meat products than men. Smokers showed lower intense beliefs than non-smokers. Consumers with a basic level of education were more affected by what other people important for them thought they should do. The final model obtained using the Theory of Planned Behaviour showed a good predictive capacity ( R 2 = 0.60) and a good internal consistency. Regarding the acceptability study, batches with substitution levels of 50% and 40% by K-lactate, showed lower overall acceptance than the control batch. Significant differences in acceptability were found regarding the gender and place of residence of the consumers. The preference study showed no differences between the batch control and batches with 50% KCl and 40% KCl + 10% of K-lactate substitution levels. According to these results and from a sensorial point of view, it is possible to reduce NaCl content in small calibre fermented sausages by 50% and obtain a product acceptable for consumers.

The aim of the present study was to determine the effect of pH level and NaCl content on the relationship between water content and texture parameters in semimembranosus and biceps femoris muscles in dry-cured ham. The experiment was undertaken using 18 hams, selected in a commercial slaughterhouse. Half of the hams had a pH 6.2, measured in the semimembranosus muscle at 24-h post mortem (pH SM24 ). The hams were treated with 20, 50 or 80 g of NaCl per kg of ham. At the end of the aging process nine samples from semimembranosus and biceps femoris muscles were dried to different levels of water content covering the range from 22.4% to 58.5%. At the end of the drying period, a Texture Profile Analysis was used to determine textural parameters. Samples from biceps femoris muscle and samples from hams with low pH SM24 showed a higher proteolysis index (100 × non-protein nitrogen/total nitrogen) than samples from semimembranosus muscle and samples from hams with high pH SM24 , respectively. The proteolysis index decreased when the added NaCl amount increased. The proteolysis index was the parameter that best explained the modifications in the relationship between water content and the texture parameters (hardness, cohesiveness and springiness) of dry-cured ham muscles and it would be considered in order to predict the texture in dry-cured ham at different drying levels. Dry-cured hams with a lower proteolysis index were more prone to present harder texture at low water contents, which is typical of hams with crustiness problems.

Carcasses of 399 malignant hyperthermia gene free pigs from crosses sired by three types of Duroc (Virgen de la Fuente, DU1; Diputación de Teruel, DU2; DanBred, DU3) were analyzed for carcass and meat quality. Carcass leanness and fat parameters were measured at the last rib and at the space between the 3rd and 4th last ribs counting from the last one. Weights, pH, electrical conductivity, colour and intramuscular fat were also measured. A sample of 133 legs per cross were processed by dry-curing. The ham portion including Biceps femoris, Semimembranosus and Semitendinosus muscles was evaluated for instrumental texture and colour, biochemical and sensory analyses and acceptability (trained panel and consumers). DU3 carcasses were well conformed but lean. DU1 carcasses had a lower conformation but higher marbling. DU2 carcasses were intermediate. Dry-cured hams from DU1-sired pigs had a higher overall acceptability, although fat content influenced a consumers group negatively. Leaner DU3 hams had the lowest acceptability.

The aim of the present study was to describe the effect of NaCl and pH on the relationship between water content and hardness, cohesiveness and springiness in dry-cured muscles. The experiment was undertaken using 18 hams, selected in a commercial slaughterhouse. Half of the hams had a pH5.7 and the rest a pH6.2, measured on the semimembranosus muscle at 24-h postmortem. The semimembranosus and biceps femoris muscles were cut from hams, cured and individually packaged in bags and were laid in trays in a room at 2±2°C for 45days. Thereafter nine samples from each muscle were shaped like a parallelepiped and dried until different levels of drying, ranging from 28.5% to 59.7% water content, were attained. The rest of the muscle was ground and packaged until its subsequent physicochemical analysis. At the end of the drying period, a Texture Profile Analysis was used to determine textural parameters. The results indicated that for a range of X (kg H(2)O/kg dry matter) between 0.8 and 1.3 the hardness remains practically unchanged while for X0.6 the hardness increases substantially. The samples from hams with low pH(SM) had greater hardness, cohesiveness and springiness than those from hams with high pH(SM). Dry-cured muscles with lower NaCl content showed lower hardness, cohesiveness and springiness, especially in those with pH(SM)6.2. At X values lower than 0.6 the hardness was more influenced by water content than by NaCl content or pH(SM).

This study compares the profiles of water activity ( a w ), water content ( X ) and texture in loin with crusted surface versus those profiles in loin without crust, and establishes a mathematical model able to describe hardness based on a w and/or X . Two loins ( m. longissimus dorsi ) were dry-cured, aged and then each one was divided into four pieces. Two of them were dried at 15 ± 2 °C, 50 ± 3% RH (CL treatment) and the other two were dried at 2 ± 2 °C, 80 ± 3% RH (NCL treatment). The pieces of CL were dried under more severe conditions in order to develop a crust on the surface. Three-millimetre thick slices were taken from the most external part towards the inner part. The slices were prepared (10 × 10 × 3 mm) for texture profile analysis (TPA). Measurements of a w and X were carried out on each slice. Variance analyses and non-linear regression analyses were performed to create a model for loin hardness prediction through X and/or a w and a linear regression model for cohesiveness and springiness. CL loins showed a higher hardness and chewiness and lower cohesiveness at the surface (3-mm thickness) than the NCL loins. Hardness and chewiness, fitted with a non-linear model, were better described by X than by a w . Springiness showed a low relationship with X and a w . The on-line monitoring of X and a w at the surface of the product would enable an estimation of the profiles of water content, a w and texture and it could be, therefore, a useful tool to avoid crusting.

The aim of this study was to determine the effective moisture diffusivity coefficient ( D e ) during dry-cured ham processing in two muscles, an internal one ( Biceps femoris , BF) and an external one ( Semimembranosus , SM), at different temperatures. Two adjacent samples, which included both SM and BF muscles, were selected after salting (PS), after resting (PR), after 4 months of drying (D1) and at the end of the process (D2). One was used to determine the initial profiles of moisture and NaCl/moisture and the other to determine D e at different temperatures (1 and 5 °C in PS; 5 and 12 °C in PR; 12, 19 and 26 °C in D1; 19 and 33 °C in D2). D e was higher in the muscle with the higher moisture content (BF) except in PS and PR, where a gradient of NaCl/moisture ratio was observed in SM muscle. There was a positive effect of temperature on D e , but it decreased during processing of the dry-cured ham. A simple diffusive model, with a unique and constant moisture diffusivity coefficient or with a coefficient depending only on temperature, does not explain the whole drying process correctly. The effects of moisture content and the gradient of NaCl/moisture ratio on D e have to be considered.

The reduction of added NaCl in fermented meat products has been proposed to decrease the amount of sodium in the diet. The effect of substituting NaCl by KCl, potassium lactate (K-lactate) or glycine (0–40%) in some sensory, microbiological and physicochemical characteristics of fermented sausages was evaluated. The sensory effects of substituting NaCl by mixtures of glycine and KCl or glycine and K-lactate was also evaluated. The partial substitution of NaCl by KCl, K-lactate and glycine had little effect on microbiological stability. However, flavour and/or textural defects were detected by sensory analysis with substitution levels of 40% by KCl, 30% with K-lactate and 20% with glycine. The partial substitution (above 40%) of NaCl with different mixtures of KCl/glycine and K-lactate/glycine showed important flavour and textural defects which did not permit an increase in the level of substitution compared to those obtained with the individual components.

The effects of meat pH and meat fibre direction on the effective moisture diffusivity coefficient ( D e ) in salted ham muscles dried at 5 °C and 80% of air relative humidity were studied. Parallelepipedic meat samples from different muscles in the ham ( Gluteus medius, Semimembranosus and Biceps femoris ) were salted (0.08 kg NaCl/kg d.m.) and drying was only allowed through two faces of the sample by covering the other faces with PVC film. D e values were determined by Fick’s 2nd law. D e parallel to the meat fibre direction in samples of Gluteus medius muscles was not affected by pH in the range 5.3–6.7. No significative differences in D e between the three muscles were detected ( D e values ranged from 2.03×10 −11 to 2.55×10 −11 m 2 /s). D e perpendicular to meat fibre direction was 31% lower than D e parallel. The fibre direction effect was independent of the muscle.

The effects of added acerola fruit extract on sensory and shelf-life of beef patties were evaluated. Ground beef was obtained from young bulls fed one of four diets (CON: control, LIN: linseed, CLA: conjugated linoleic acid, LINCLA: LIN plus CLA). Pre-salted (1.8% w/w) beef patties (7.7% fat) with (0.15% w/w) or without acerola were packed in modified atmosphere (80%O2:20%CO2) and displayed in a retail case for 8 days. There were no interactions between diet and antioxidant treatments. LIN and/or CLA had no effect on color and lipid stability during display. However, LIN increased n− 3 fatty acids in beef and tended to increase intensity of rancid flavor. Addition of acerola extended shelf-life by at least 3 days by improving color and lipid stability and a decreased trend in intensity of rancid flavor of patties without affecting microbial counts. Thus, the use of acerola as a natural antioxidant can be considered an effective method to retard color and lipid oxidation in beef patties.

Dielectric Time Domain Reflectometry (TDR) is a useful technique for the characterization and classification of dry-cured ham according to its composition. However, changes in the behavior of dielectric properties may occur depending on environmental factors and processing. The effect of temperature, high pressure (HP) and freezing/thawing of dry-cured ham slices on the obtained TDR curves and on the predictions of salt and water contents when using previously developed predictive models, was evaluated in three independent experiments. The results showed that at temperatures below 20 °C there is an increase of the predicted salt content error, being more important in samples with higher water content. HP treatment caused a decrease of the reflected signal intensity due to the major mobility of available ions promoting an increase of the predicted salt content. Freezing/thawing treatment caused an increase of the reflected signal intensity due to the microstructural damages and the loss of water and ions, promoting a decrease of the predicted salt content.

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.

The Majorcan Black Pig (MBP) was used as a model of differentiated traditional system within the Q-PorkChains project. The MBP farms were taken as an example of traditional system using a local breed which claims for high meat quality products. Welfare Quality® protocol was applied at the slaughterhouse and improvement strategies related to ante-mortem conditions and technological meat quality were defined. Pork carpaccio from MBP was elaborated to evaluate its sensory properties as an alternative to the existing MBP products. MBP tenderloins were better suited than those from pigs from a commercial breed to elaborate this product.

Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH(24) (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 L*a*b*) and reflectance spectra were measured before and after HP treatment. HP significantly increased L*, decreased a*, and decreased b* for restructured ham dried to 20% weight loss, regardless of salt content and pH(24). L* and a* were best preserved in high pH/high salt restructured ham. HP had no effect on the color of restructured ham dried to 50% weight loss. HP had no effect on the shape of reflectance curves, indicating that the pigment responsible for minced cured restructured ham color did not change due to HP.

The use of K-lactate in combination with new elaboration procedures and high pressure (HP) treatments may help to produce safe, salt-reduced restructured dry-cured ham with no sensory defects. The effect of K-lactate addition on the microbiota of restructured hams manufactured with a reduced salt content was evaluated after the resting period (16% weight loss) and at two drying levels (40% and 50% weight loss). Additionally, the effect of high pressure (HP) on the microbiota and sensory characteristics of hams at 50% weight loss was evaluated. K-lactate reduced a w and microbiota of processed hams, mainly in the inner parts, and had no effect on color or sensory parameters. HP treatment at 600 MPa provided an additional reduction in the microbiological counts, increased pink color, brightness, hardness and saltiness and reduced pastiness and adhesiveness.

The effects of skinning in a V-shape and pressing of hams on salting, drying and sensory characteristics of dry-cured hams were assessed. Salt and water contents and a(w) were determined in the central part of the ham during processing by computed tomography. Overall salt and water contents were also chemically analysed. Sensory analyses were performed on the final product. Partial skinning or pressing increased both salt uptake and final weight loss, but did not reduce the intra-batch variability in salt uptake. Moreover, trimmed hams exhibited a higher salt content in the inner areas of the hams after resting. Trimmed dry-cured hams showed less metallic flavour, higher saltiness and more mature flavour in the biceps femoris muscle, and lower pastiness and adhesiveness as well as higher crumbliness and aged flavour in both the biceps femoris and the semimembranosus muscles. Pressing treatment caused less metallic flavour only in biceps femoris muscle and higher saltiness.

The effects of a reduced-oxygen atmosphere (ROA) ([O(2)]

The aim of this study was to obtain and compare water desorption isotherms of ground meat containing NaCl (0.107kg NaCl/kg raw-meat dry matter) and/or K-lactate as NaCl substitute at two different levels of molar substitution (30% and 100%). A thin layer of salted ground meat was dried and sampled at pre-determined times. The moisture content of the samples and their water activities (a(w)) were measured at 5°C and 25°C. Results showed that ground meat with NaCl and/or different K-lactate contents had a similar water desorption isotherm for a(w) ranging from 0.7 to 1.0. Below 0.7, the water equilibrium content fell with small decreases in a(w) faster for meat with NaCl than for meat with K-lactate. K-lactate could reduce the excessive hardening at the surface of salted meat products. Experimental desorption isotherms were compared to those estimated using two approaches of the Ross equation. Models provided a good fit for the experimental data.

Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15 g/kg NaCl) or salt reduction with addition of potassium lactate (15 g/kg NaCl and 39.74 g/kg of a 60% K-lactate solution). Subsequently, the ham pieces were assembled together with transglutaminase, vacuum packed into water-permeable plastic bags and kept at 3 °C and 85% RH until reaching above 30% weight losses. The effects of K-lactate addition and the high-pressure (HP) treatment at 600 MPa on the physicochemical, instrumental colour and texture (Tensile test) and sensory characteristics of the biceps femoris (BF) muscle were evaluated. The addition of K-lactate did not have a negative effect on colour, flavour or texture of restructured dry-cured hams. The HP treatment increased significantly the pH, L ∗ , a ∗ and b ∗ values and the breaking stress, and decreased the water-holding capacity and elasticity (apparent Young’s modulus) of BF muscle. The HP treatment also affected significantly the flavour (increasing saltiness, umami and sweetness) and the sensory texture attributes (increasing muscle binding, hardness, gumminess and fibrousness and decreasing adhesiveness and pastiness), as well as slice appearance (increasing brightness and iridescence and decreasing colour homogeneity).

The effect of KCl on sorption isotherms was determined on salted minced meat (with 0%, 30% and 100% molar substitution of NaCl by KCl) at 5 °C and 25 °C and meat from a 3 mm thick slice from the surface of dry-cured hams (with 0% and 35% molar substitution of NaCl by KCl) held at 70–75%, 75–80% and 80–85% air relative humidity during the resting period. The sorption isotherms were determined gravimetrically by exposing the meat samples to several atmospheres of known relative humidity controlled by different saturated salts according to the COST90 method. The sorption equipment consisted of a chamber containing 11 containers, covering the water activity (aw) range from 0.112 to 0.946 at 25 °C. The hermetically closed sorption containers filled with KCl and minced meat samples were irradiated at 3 kGrey (gamma irradiation 60Co). The water content at equilibrium was higher in minced meat with NaCl than in minced meat with KCl (100% molar substitution of NaCl by KCl) at 5 °C within the range of 0.4313 and 0.7565 aw. However, when substitution was 30% in minced meat and 35% in hams the isotherms were similar to isotherm without substitution.

The effects of dietary enrichment of pig diets with DHA from a marine source ( Algatrium ® ) and α-tocopheryl acetate on the nutritional and sensory characteristics of pork and pork products were evaluated. Raw and cooked hams, and dry-cured shoulders from pigs fed with three diets (control, control supplemented with 0.3% DHA plus 50 ppm α-tocopheryl acetate and control with 200 ppm α-tocopheryl acetate) were used. The treatments did not cause any significant differences in proteolytic and antioxidant enzyme activities, except on catalase (CAT) which increased significantly in raw hams from pigs fed DHA supplemented diets. Vitamin E accumulated in samples with α-tocopheryl acetate supplementation. DHA added to the diet increased the DHA level by 87% compared with the control treatment in both raw and dry-cured shoulders, and exceeded 82% in cooked hams. In consequence, the incorporation of the n − 3 source in the diet significantly reduced the n − 6/ n − 3 ratio in all products. The ratio reduction ranged from 51% in dry-cured shoulders to 65% in cooked and raw hams. No significant differences were found among treatments in the sensory parameters evaluated in the cooked hams. Fishy odour and flavour were not detected in any sample by the trained panel. However, reduced cured and aged flavours and a stronger fishy flavour were found in dry-cured shoulders from pigs on the DHA enriched treatment; while, α-tocopheryl acetate supplementation had negligible influence on flavour.