Document Detail

Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.
MedLine Citation:
PMID:  22063257     Owner:  NLM     Status:  Publisher    
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.
Ana I Carrapiso; Francisco Bonilla; Carmen Garcı́a
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Publication Detail:
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:  -    
Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain.
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