Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham

Abstract

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe2+ and Ca2+ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.

Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging

“…Shear force of meat is associated with several factors such as intramuscular fat content and crosslink protein such as collagen (Wang et al , 2016). As mentioned above, the increase proteolysis index and collagen solubility of meat from the processed sulfur fed pig were reported by Kim et al (2015b).…”

“…This result was caused that NP had a decline tendency of cooking loss, whereas cooking loss of SP increased on day 3 and decreased on day 21. High collagen solubility of pork from processed sulfur fed pigs was reported by Kim et al (2015b). Kristensen and Purslow (2000) have also reported that degradation of cytoskeleton proteins such as desmin , vinculin , and talin during aging can enhance the water-holding capacity of meat due to inflow of extracellular water.…”

“…Rezaei et al (2013) suggested that the proline acts as the component of collagen protein in pigs. This result could be associated with collagen synthesis of processed sulfur fed pigs (Kim et al , 2015b). …”