Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

“…Additionally, F in raw cooked loin [40] also showed similar properties. Crumbliness and chewiness are closely related to the intramuscular fat content (IMF) [41], which confirms the results of homogeneity in the IMF from the different raw loin treatments reported in the previous paper [13].…”

Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors

“…The addition of precursors of nitrogen and sulfur volatile compounds had a significant impact on the volatile profile of the manufactured dry cured loins (Table 3). The majority of volatile compounds detected had been previously reported in dry cured loins (Campus et al, 2008;Gamero-Negrón, García, Reina, & Sánchez del Pulgar, 2018;Martín et al, 2003;Muriel, Antequera, Petrón, Andrés, & Ruiz, 2004;Muriel, Antequera, Petrón, Martin, & Ruiz, 2004;Ramírez & Cava, 2007;Soto et al, 2008;Ventanas et al, 2008;Ventanas et al, 2010) except for nine compounds (2-pentanol, phenylethyl alcohol, styrene, p-cymene, acetone, 2-methyl-1-butanol acetate, 2-acetyl-1-pyrroline, 2-acetylpyrrole and 2-methyl-3-(methylthio)furan) that were detected for the first time being several of them important aroma impact compounds (Table 4). The aroma profile of dry cured loins was the result of the combination of several compounds, mainly 3-methylbutanal, methional, ethyl 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes, respectively.…”