Document Detail


Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.
MedLine Citation:
PMID:  22063257     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The aim of this work was to study the influence of crossbreeding (Iberian and Iberian×Duroc 50% pigs) and rearing system (outdoors and indoors) on the sensory characteristics of Iberian ham [using descriptive analysis], and to investigate the relationships among sensory data and subcutaneous fat composition. Crossbreeding had a slight effect on sensory and fatty acid profile (only the bitter taste and some low-content fatty acids were significantly affected), but rearing system had a marked effect on subcutaneous fat composition (most fatty acids were affected) and sensory characteristics (texture characteristics being the most affected together with lean appearance and aroma). Palmitic, stearic and oleic acids were closely correlated to some sensory traits, not only lipid-related characteristics (brightness, fat oiliness) but also to aroma.
Authors:
Ana I Carrapiso; Francisco Bonilla; Carmen Garcı́a
Related Documents :
20355037 - Textural, nutritional and functional attributes in tomato genotypes for breeding better...
8706747 - Probing electron transfer in flavocytochrome p-450 bm3 and its component domains.
1024857 - Assessment of parameters of physical growth of the newborn in relation to maternal supp...
2387277 - The promotive effect of soy sauce on iron absorption in human subjects.
11463997 - Ldl and hdl oxidation and fatty acid composition in vegetarians.
25200787 - Milk fatty acids as possible biomarkers to early diagnose elevated concentrations of bl...
Publication Detail:
Type:  JOURNAL ARTICLE    
Journal Detail:
Title:  Meat science     Volume:  65     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2003 Sep 
Date Detail:
Created Date:  2011-11-8     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  623-629     Citation Subset:  -    
Affiliation:
Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Effect of antimicrobial proteins from porcine leukocytes on Staphylococcus aureus and Escherichia co...
Next Document:  High temperature reduction of metmyoglobin in aqueous muscle extracts.