Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut

Sirtori, Francesco; Pugliese, Carolina; Zilio, David Meo; Campodoni, G.; Pianaccioli, L.; Bonelli, Antonio

doi:10.4081/ijas.2005.2s.467

Cited by 6 publications

(3 citation statements)

References 8 publications

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“…These outcomes do not agree with those shown previously by Cobos et al [ 52 ] and Díaz et al [ 53 ], who observed that the inclusion of chestnuts reduced the TBARS index in pork meat and its derivates. At the same time, our research also do not agree with other studies that did not find any significant difference in lipid oxidation after using chestnuts in pig fattening [ 54 , 55 , 56 , 57 ]. The increase in TBARS value that occurred in our inquiry could be due to the fact that CH samples present a higher percentage of intramuscular fat ( Table 1 ); therefore, it would be normal to present a higher oxidation.…”

Section: Resultscontrasting

confidence: 99%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.

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Section: Resultscontrasting

confidence: 99%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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“…Even though the differences among groups were not significant, an improved oxidative stability of dry-cured hams from the tannin group compared to the control was indicated. In agreement with our study, no influence on the oxidative stability of fresh meat and dry-cured products was reported for pigs fed tannin rich chestnut or acorn despite their high content of pro-oxidant unsaturated fatty acids [54][55][56][57].…”

Section: Discussionsupporting

confidence: 93%

“…A less pronounced effect on color of dry-cured bellies was shown in sweet chestnut wood supplemented pigs, which exhibited a darker muscle and darker and less yellow fat tissue. No differences in objective color parameters of fat tissue were observed in the seasoned fat of chestnut fed Cinta Senese pigs [46], while sensory evaluated pinkness and yellowness of cured lard were lower and higher, respectively, in pigs fed chestnut diets [54,55].…”

Section: Discussionmentioning

confidence: 84%

The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products

et al. 2020

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Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability.

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Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

Echegaray

Domínguez

Franco

et al. 2018

Food Research International

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Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut

Abstract: RIASSUNTO (29,9 vs. 26,4 vs. 19,9), per "untuosità" (35,5 vs. 33,4 vs. 26,1) e per "gradimento complessivo" (44,8 e 44,3 vs. 40,6).

Cited by 6 publications

References 8 publications

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products

Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

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