Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham

Citation
G. Tabilo et al., Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham, MEAT SCI, 51(3), 1999, pp. 255-260
Citations number
30
Categorie Soggetti
Food Science/Nutrition
Journal title
MEAT SCIENCE
ISSN journal
03091740 → ACNP
Volume
51
Issue
3
Year of publication
1999
Pages
255 - 260
Database
ISI
SICI code
0309-1740(199903)51:3<255:PMQASA>2.0.ZU;2-L
Abstract
Texture measurements by instrumental texture profile analysis (TPA) and pro tein degradation analysis by sodium dodecyl sulphate polyacrylamide gel ele ctrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different postmortem meat qualities categories (PSE, RSE, RFN and DFD) . The main differences were observed in dry-cured hams from PSE and RFN mea t qualities. Penetration force (80%), hardness, springiness, cohesiveness a nd chewiness, were significantly lower (P < 0.05) in PSE than in RFN qualit y classes. The rate of the ripening process was affected as a higher proteo lysis 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 e ffect of sex was observed as a significant (P < 0.05) low hardness in the h ams obtained from female pigs. The duration of the ripening, for a better u niformity in dry-cured ham production, should be adapted to the initial pH and to drip loss parameters of the raw material. (C) 1998 Elsevier Science Ltd.. All rights reserved.