Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham

Pérez-Ciria, Leticia; Ripoll, G.; Sanz, María Ángeles; Blanco, M.; Miana-Mena, Francisco Javier; Latorre, Marcos

doi:10.1016/j.meatsci.2023.109125

Cited by 6 publications

(6 citation statements)

References 36 publications

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“…This agrees with the findings of Mordenti et al [45], who concluded that dietary feeds without soybean may be used for heavy pig production for dry curing of hams. On average, total weight losses at the end of the curing process were below those observed in IF from the Protected Designated Origin "Teruel ham" (32.6%), reaching a similar final ham weight (8.91 kg) to the present study [36]. The only significant interaction between the type of castration and diet was observed for a minor PUFA n-6.…”

Section: Dry-cured Weight Processing Losses Of Iminoacetate Female Pigscontrasting

confidence: 49%

“…This leads to favorable outcomes in terms of consumer acceptance since the higher the IMF content (often referred to as marbling fat), the greater the tenderness and juiciness of the cooked meat [35]. Moreover, considering the subcutaneous backfat resulted in around 36 mm thickness, and the fat depot in the Gluteus medius muscle was above 25 mm thickness, these IFs would have a good potential to be processed for a long time dry-cured meat and ham [11,36]. 5 presents the fat amount and the FA profile in Longissimus lumborum obtained from IF (Berkshire × Duroc).…”

Section: Behavior and Activity In Female Pigsmentioning

confidence: 99%

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Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham

Argemí-Armengol,

Tor,

Bottegal

et al. 2023

Agriculture

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Peas are an alternative to soybeans to supply protein in livestock feeds. Immunocastration avoids surgical castration of male pigs and increases fat deposition in female pigs. This work aimed to assess the effects of pea inclusion on the amount of fat and fatty acid profile of loins and on weight losses of dry-cured hams in different sexes of pigs; in addition, growth performance and feeding behavior in immunocastrated female pigs were evaluated. Two experiments were conducted with crossbred immunocastrated female (IF) and immunocastrated (IM) or surgically castrated (CM) male pigs from Duroc dams sired by Berkshire, which were assigned to one of two diets (soybean vs. pea-based). The effect of castration type on the afore-mentioned variables was evaluated in male pigs, and the growth performance, and feeding behavior in female pigs. The pea-based diet in IF had no effect on average daily gain nor on carcass traits; although, it increased feeding time (p < 0.001) and reduced n-3 polyunsaturated fatty acid (PUFA) content (p < 0.05). In male pigs, the pea-based diet did not change carcass fatness either but reduced the n-3 PUFA levels (p < 0.05). Likewise, IM had lower (p < 0.001) monounsaturated fatty acid (MUFA) and higher (p < 0.05) n-6 PUFA than CM. Diet did not affect dry-cured ham weight losses during the process, while IM showed greater (p < 0.001) losses than CM. Pigs fed a pea-based diet complied with the requirements of cured ham production, while immunocastration in male pigs increased weight losses, partly explained by lower fat content and higher fatty acid unsaturation.

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Section: Dry-cured Weight Processing Losses Of Iminoacetate Female Pigscontrasting

confidence: 49%

Section: Behavior and Activity In Female Pigsmentioning

confidence: 99%

Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham

Argemí-Armengol,

Tor,

Bottegal

et al. 2023

Agriculture

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“…The subscapularis muscle showed the highest value for this parameter, followed by the supraspinatus and finally the infraspinatus. The protein values obtained for Bísaro dry-cured shoulder for 12 months of curing are in line with the average values also obtained for Teruel dry-cured ham [ 33 ], Mexican dry-cured shoulder [ 31 ], and Bísaro dry-cured shoulder [ 37 ]. As for the total fat content, we can see that the fresh muscles had average values of between 6.34 and 7.99%, with no significant differences between them.…”

Section: Resultssupporting

confidence: 87%

“…On the other hand, higher values were obtained in dry-cured shoulders from Mexican pigs, at around 30% protein, whose curing time is shorter [ 31 ]. Higher protein values were also obtained for the Teruel dry-cured ham, at around 31% [ 33 ]. Regarding the percentage of ash, the values obtained in this study range from 4.35 to 4.88% for all the treatments applied to the animal’s diets.…”

Section: Resultsmentioning

confidence: 99%

“…Regarding the percentage of ash, the values obtained in this study range from 4.35 to 4.88% for all the treatments applied to the animal’s diets. Other authors have obtained average ash values of 8.13% for dry-cured shoulder [ 30 ] and Teruel dry-cured ham (6.58–7.02%) [ 33 ]. Moisture in the Bísaro dry-cured shoulder reached an average final value of between 53 and 56%, with a similar behavior for all the treatments with olive cake applied to the animal’s diet.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

Leite,

Vasconcelos,

Rodrigues

et al. 2024

Animals

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The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile. All the physicochemical composition parameters were significantly different (p < 0.001) in the three muscles studied. As might be expected, the curing times from the fresh product to the final product were also significantly different for all the parameters studied in this work. Regarding the inclusion of olive cake, it was found that treatment with a base diet + 10% exhausted olive cake (T4) showed higher levels for the parameters NaCl, collagen, and total fat. As for the fatty acid profile, in general, the olive did not influence the final product. On the other hand, we found that the type of muscle and the curing time of the cured shoulder had a significant influence on the fatty acid profile. We should also point out that there are significant differences in the interaction between curing time and muscle, particularly in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs), as well as the lipid quality indices. Canonical discriminant analysis is viable for evaluating the evolution of the curing process, discriminating and classifying curing times, and evaluating the muscles of the Bísaro pork shoulder. Also, the introduction of olive cake into the animal diet does not affect the final product obtained.

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Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham

Schiavon,

Toscano,

Giannuzzi

et al. 2024

Food Research International

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Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham

Cited by 6 publications

References 36 publications

Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham

Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham

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