Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

Fernández, Xavier; Mourot, Jacques; Lebret, Bénédicte; Gilbert, S Y; Monin, Gabriel

doi:10.1002/(sici)1097-0010(20000501)80:6<705::aid-jsfa592>3.0.co;2-8

Cited by 18 publications

(13 citation statements)

References 14 publications

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“…As previously mentioned, the IMF content has an important impact on various features of the sensory (Fernandez et al, 2000) and technological quality of pork meat (Ruiz-Carrascal et al, 2000). Heritabilities of IMF for gluteus medius and longissimus thoracis et lumborum muscles were included in the wide range of estimates reported in the literature for commercial breeds (from 0.26 to 0.86; Sellier, 1998).…”

Section: Heritabilities For Serum Lipid and Meat Composition Traitsmentioning

confidence: 99%

Bayes factor analyses of heritability for serum and muscle lipid traits in Duroc pigs1

Casellas¹,

Noguera²,

Reixach³

et al. 2010

Journal of Animal Science

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Concern about pork quality has increased during last decades. Given the influence of fat content and composition on sensorial, nutritional, and technological variables of pork meat, an accurate knowledge about genetic control of pig lipid metabolism is required. This study focused on providing a broad characterization for serum and meat lipid trait heritability estimates in pigs. Analyses were performed on a population of 370 Duroc barrows and measured the additive polygenic background for the serum concentrations of cholesterol, triglyceride, and low- and high-density lipoproteins at 45 and 190 d of age (at slaughter), as well as intramuscular fat, cholesterol content, and C:12 to C:22 fatty acid content in longissimus thoracis et lumborum and gluteus medius muscles at slaughter. These traits were analyzed under Bayesian univariate animal linear models, and the statistical relevance of heritability estimates was evaluated through Bayes factor (BF); the model with polygenic additive effects was favored when BF >1. All serum lipid traits showed relevant genetic determinism, but the BF reached greater values at 190 d of age. Serum lipid traits displayed moderate modal estimates for heritability that ranged from 0.18 to 0.30. On the other hand, the genetic determinism for meat quality traits showed a heterogeneous behavior with large and less-than-1 BF. In general, longissimus thoracis et lumborum and gluteus medius muscles showed a similar pattern, with strong evidence of polygenic additive effects for intramuscular fat and palmitic, stearic, and cis-vaccenic fatty acids content, whereas oleic and muscle cholesterol content showed moderate to weak BF with moderate heritabilities. Similarly, results regarding linoleic, arachidonic, n-3, and n-6 fatty acids suggested a moderate genetic determinism, but only in gluteus medius muscle. For the remaining traits (myristic and palmitoleic fatty acids in both muscles, along with linoleic, arachidonic, n-3, and n-6 fatty acids in the longissimus thoracis et lumborum muscle), no statistical evidence for genetic control was observed in this study. As a whole, these results confirm the complexity of lipid metabolism in pigs.

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Section: Heritabilities For Serum Lipid and Meat Composition Traitsmentioning

confidence: 99%

Bayes factor analyses of heritability for serum and muscle lipid traits in Duroc pigs1

Casellas¹,

Noguera²,

Reixach³

et al. 2010

Journal of Animal Science

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“…Lipids markedly affect the quality of dry-cured hams and other meat products not only because of their importance in oxidation and flavor development (Soto et al, 2010) but also because the physical characteristics of fat affect technological properties (Houben & Krol, 1983;Hugo & Roodt, 2007) and final acceptability (Fernández, Mourot, Lebret, Gilbert, & Monin, 2000). Lean swine genotypes are prone to produce soft, oily and floppy fat (Wood, 1984) with dramatic undesirable consequences in salting, flavor development and consistency of drycured meat products (Gandemer, 2002;Isabel et al, 2003;Maw, Fowler, Hamilton, & Petchey, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

et al. 2015

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“…Among porcine meat products, cooked ham has the highest level of consumption in several European countries including Italy, making it an economically important product. Besides the current technological guidelines adopted in the different countries for the production of cooked ham, genetic aspects together with breeding conditions of pigs play a crucial role on the quality of finished product (De Winne and Dirink 1997;Fernandez et al 2000Fernandez et al , 2002O'Neill et al 2003;Carrapiso and Garcia 2005;Lindahl et al 2006). The final quality of the product results from a combination of different properties that involve raw and processed meat.…”

Section: Introductionmentioning

confidence: 99%

Differentiation of Cured Cooked Hams by Physico‐chemical Properties and Chemometrics

Moretti¹,

Bellagamba²,

Paleari³

et al. 2009

Journal of Food Quality

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Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

Cited by 18 publications

References 14 publications

Bayes factor analyses of heritability for serum and muscle lipid traits in Duroc pigs1

Bayes factor analyses of heritability for serum and muscle lipid traits in Duroc pigs1

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

Differentiation of Cured Cooked Hams by Physico‐chemical Properties and Chemometrics

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