Journal
MEAT SCIENCE
Volume 96, Issue 2, Pages 737-743Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.10.010
Keywords
Iberian pigs; Duroc pigs; Reciprocal crossing; Dry-cured ham; Meat quality
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Funding
- Ministry of Science and Technology [AGL 2001-6932-01]
- Spanish Ministry of Economy and Competitiveness [RYC-2009-03901, AGL2010-15134]
- European Community (Research Executive Agency) [PERG05-GA-2009-248959]
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This study examined the physico-chemical characteristics, oxidative stability and sensory properties of Iberian cry-cured hams as affected by the genetic background of the pigs: purebred Iberian (PBI) pigs vs reciprocal cross-bred Iberian x Duroc pigs (IB x D pigs: Iberian dams x Duroc sires; D x IB pigs: Duroc dams x Iberian sires). Samples from PBI pigs contained significantly higher amounts of IMF, monounsaturated fatty acids, heme pigments and iron than those from crossbred pigs. The extent of lipid and protein oxidation was significantly larger in dry-cured hams of crossbred pigs than in those from PBI pigs. Dry-cured hams from PBI pigs were defined by positive sensory properties (i.e. redness, brightness and juiciness) while hams from crossbred pigs were ascribed to negative ones (i.e. hardness, bitterness and sourness). Hams from PBI pigs displayed a superior quality than those from crossbred pigs. The position of the dam or the sire in reciprocal Iberian x Duroc crosses had no effect on the quality of Iberian hams. (C) 2013 Elsevier Ltd. All rights reserved.
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