Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes

Meat Science
Martin ŠkrlepM Flores

Abstract

Due to the initiative to stop piglet castration, meat from entire male pigs is expected to take important share on the European market which can affect dry-cured ham industry. In the present study, hams of entire males (EM) and immunocastrates (IC) were submitted to dry-curing process. Sex category and salting regime were evaluated using standard (18days; HS) and shortened salting (6days; LS). At the end of processing, compared to HS, LS hams had lower (40%) salt content, were more proteolysed, were less salty, and had softer texture and different volatile profile. Sex effect was less evident; still, hams from EM exhibited higher processing losses and salt intake, and were drier, less marbled, harder, and more intensively coloured than IC hams. The panellists perceived higher off-flavours in hams with high boar taint compounds (correlation 0.67 and 0.53 for skatole and androstenone, respectively). The effect of sex category on volatile profile was negligible.

References

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Citations

Feb 8, 2020·Animals : an Open Access Journal From MDPI·Marjeta Čandek-PotokarVolker Stefanski
Mar 7, 2020·Journal of the Science of Food and Agriculture·Cristina Schivazappa, Roberta Virgili
Oct 1, 2020·Animals : an Open Access Journal From MDPI·Martin ŠkrlepMaria Font-I-Furnols
Nov 12, 2019·Meat Science·Urška TomažinMarjeta Čandek-Potokar
Mar 21, 2021·Meat Science·Douglas PedroPaulo Cezar Bastianello Campagnol

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