6/12/2023 0 Comments Quartzcrystal characteristics ham![]() ![]() ![]() However, the Italian market offers a wide variety of cooked hams that are classified in three different commercial categories: cooked ham, “selected” and “high quality” cooked ham ( Ministerial Decree, G.U. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.Ĭooked pork ham as meat product made from entire pieces of muscle meat, belongs to the cured cooked meat category which after the curing process of the raw muscle meat, always undergoes heat treatment to achieve the desired palatability ( Heinz and Hautzinger, 2007).Ĭooked pork ham is a very common product that is consumed worldwide, and is the cured meat product most consumed in Italy ( ASSICA, 2014), even if it is not included among Protected Geographical Indications (PGI) or Protected Denominations of Origin (PDO) products. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. For these purposes, Italian products belonging to different categories (cooked ham, “selected” cooked ham and “high quality” cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an “electronic eye” and texture analyzer. Ractopamine can be fed to pigs to achieve the desired growth characteristic advantages and cutting yields without affecting further processed ham characteristics.In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. Ractopamine increased cutting yields, total weight of cured hams, and ultimate muscle pH. No differences were detected in binding strengths (P = 0.88) or protein fat-free values (P = 0.13) between RAC (9.06 kg and 20.37) and control hams (9.01 kg and 20.13). Cured hams from RAC-fed pigs were heavier at all stages of production. Ultimate pH of the rectus femoris, vastus lateralis, and semitendinosus were all 0.06 pH units greater (P < 0.05), the biceps femoris was 0.04 pH units greater (P = 0.02), and the semimembranosus and adductor muscles were 0.03 pH units greater in pigs fed 7.4 mg/kg of RAC when compared with control pigs. Ractopamine increased cutting yields of the whole ham (P < 0.0001), inside (P < 0.01), outside (P < 0.01), and knuckle (P < 0.01) when expressed as a percentage of chilled side weight. Hams were processed to make cured and smoked hams. Hams were fabricated into 5 separate pieces to determine cutting yields, and 6 muscles were evaluated for ultimate pH. Two hundred hams from barrows and gilts fed RAC or control diets were selected based on HCW. The objective of this experiment was to determine if RAC-fed pigs yielded hams with a greater ultimate pH, and if so, whether or not that advantage improves textural properties and water retention of further processed hams. If a greater ultimate pH was also observed in hams, the increased pH could affect further processing characteristics and lead to better protein interaction and improved textural properties. Some researchers have reported advantages in ultimate pH of the LM in pigs fed RAC. Less is known about the effect of RAC on further processing characteristics. Ractopamine hydrochloride (RAC) has consistently led to an advantage in carcass cutting yields of finishing pigs and remains a common feed additive in US finishing pig diets. ![]()
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