Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds

Meat Science

Volumn 80, Issue 3, 2008, Pages 896-902

  Ninoles L ^a   Sanjuan, N ^a   Ventanas, S ^b   Benedito, J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham fat; Iberian pig; Sensory analysis; Ultrasound

Indexed keywords

ANIMALIA; SUIDAE;

EID: 50249139572     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.008     Document Type: Article

References (24)

1. B.O.E. (2006). No. 298, 14 de Diciembre (pp. 43990-43991).
2. Benedito J., Carcel J.A., Gonzalez R., and Sanjuan N. Prediction of instrumental and sensory textural characteristics of Mahon cheese from ultrasonic measurements. Journal of Texture Studies 31 (2000) 631-643
3. Bligh E.G., and Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959) 911-917
4. Carrapiso A.I., Bonilla F., and García C. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham. Meat Science 65 (2003) 623-629
5. Cava R., Ruiz J., Lopez-Bote C., Martin L., Garcia C., Ventanas J., et al. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscle of Iberian pig. Meat Science 45 (1997) 263-270
6. Cava R., Ventanas J., Ruiz J., Andrés A.I., and Antequera T. Sensory characteristics of Iberian ham: Influence of rearing system and muscle location. Food Science Technology International 6 3 (2000) 235-242
7. Coupland J.N. Low intensity ultrasound. Food Research International 37 (2004) 537-543
8. Davenel A., Riaublanc A., Marchal P., and Gandemer G. Quality of pig adipose tissue: Relationship between solid fat content and lipid composition. Meat Science 51 (1999) 73-79
9. Daza A., Mateos A., López Carrasco C., Rey A., Ovejero I., and López-Bote C.J. Effect of feeding system on the growth and carcass characteristics of Iberian pigs, and the use of ultrasound to estimate yields of joints. Meat Science 72 (2006) 1-8
10. García C., Ventanas J., Antequera T., Ruiz J., Cava R., and Alvarez P. Measuring sensorial quality of Iberian ham by Rasch model. Journal of Food Quality 19 (1996) 397-412
11. Llull P., Simal S., Femenia A., Benedito J., and Rosselló C. The use of ultrasound to evaluate the textural properties of sobrasada from Mallorca. Journal of Food Engineering 52 (2002) 323-330
12. McClements D.J. Ultrasonic characterization of food and drinks: Principles, methods and applications. Critical Reviews in Food Science and Nutrition 37 (1997) 1-46
13. Mörlein D., Rosner F., Brand S., Jenderka K.-V., and Wicke M. Non-destructive estimation of the intramuscular fat content of the longissimus muscle of pigs by means of spectral analysis of ultrasound echo signals. Meat Science 69 (2005) 187-199
14. Niñoles, L. (2007). Contribución a la caracterización de la calidad de productos del cerdo mediante ultrasonidos de señal. Doctoral Thesis, Valencia, Spain.
15. Niñoles L., Clemente G., Ventanas S., and Benedito J. Quality assessment of Iberian pigs through backfat ultrasound characterization and fatty acid composition. Meat Science 76 (2007) 102-111
16. Petrón M.J., Muriel E., Timón M.L., Martín L., and Antequera T. Fatty acids and triacyglycerols profiles from different types of Iberian dry-cured hams. Meat Science 68 (2004) 71-77
17. Ruiz J., García C., Muriel E., Andrés A.I., and Ventanas J. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science 61 (2002) 347-354
18. Ruiz J., Ventanas J., Cava R., Andrés A.I., and García C. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Research International 33 (2000) 91-95
19. Ruiz J., Ventanas J., Cava R., Timón M., and García C. Sensory characteristics of Iberian ham: Influence of processing time and slice location. Food Research International 31 (2000) 53-58
20. Timón M.L., Martín L., Petrón M.J., Jurado A., and García C. Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding. Journal of the Science of Food and Agriculture 82 (2001) 186-191
21. Ventanas, J. (2006). El jamón Ibérico; de la dehesa al paladar. Ediciones Mundi-Prensa, Madrid, España.
22. Ventanas S., Estevez M., Tejeda J.F., and Ruiz J. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Science 72 (2006) 647-655
23. Ventanas, J., Gázquez, A., Muriel, E., Petrón, M. J., Carrapiso A. I., & Tejeda, J. F. (2001). La grasa intramuscular y la calidad del jamón. In I Congreso Mundial del Jamón. Ciencia y Tecnología. Sesión técnica: Materia prima y calidad, Córdoba, Spain (pp. 45-51).
24. Ventanas S., Ventanas J., and Ruiz J. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system. Meat Science 75 (2007) 211-219