Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Villalobos-Delgado, Luz H.; Caro, Irma; Blanco, Carolina; Morán, Lara; Prieto, Nuria; Bodas, Raúl; Giráldez, Francisco Javier; Mateo, Javier

doi:10.1016/j.meatsci.2014.01.015

Cited by 35 publications

(44 citation statements)

References 36 publications

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“…Most common ketones found in smoked ham were 3-hydroxy-2-butanone and 2,3-butanedione. Type and amounts of ketones, as well as aldehydes, in smoked ham in our study are in agreement with the resultes obtained by Paleari Kang et al (2013), but agree with results from study conducted by Villalobos-Delgado et al (2014). Detection of the ketones in the meat is generally correlated with type of diet.…”

Section: Resultssupporting

confidence: 93%

“…Our results regarding the aldehyde in smoked ham are in agreement with results from study conducted by Paleari et al (2008). Values of aldehyde in the fresh meat do not agree with results obtained by Kang et al (2013), but are in agreement with ones obtained by Villalobos-Delgado et al (2014). These authors have examined the fresh sheep meat during production process.…”

Section: Resultssupporting

confidence: 87%

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Changes in the quality of goat meat in the production of smoked ham

Ivanović¹,

Pisinov²,

Bošković

et al. 2014

Tehnologija mesa

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 87%

Changes in the quality of goat meat in the production of smoked ham

Ivanović¹,

Pisinov²,

Bošković

et al. 2014

Tehnologija mesa

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“…Mediterranean countries consider dry-salted and dried sheep meat as a regional, traditional product (Villalobos-Delgado et al, 2014). However, NortheEurope has also traditionally produced dried sheep and lamb in the Faeroe Islands, Iceland and Norway (Håseth, Thorkelsson, Puolanne, & Sidhu, 2014).…”

Section: Introductionmentioning

confidence: 99%

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Stojkovic

Grabež

Bjelanovic

et al. 2015

LWT - Food Science and Technology

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“…Products such as Pastrma, Stelja and Kastradina are produced in the Center and North of Europe (STOJKOVIĆA et al, 2015), each product showing a strong traditional component (VILLALOBOS DELGADO et al, 2014) and using different meat pieces and processes, some using entire pieces and the smoking process. Fenalår is another dry cured product produced in Norway (TOLDRÁ, 2014), with the particularity that it is made with mutton legs, and various mutton products have been developed in America (TOLDRÁ, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Fenalår is another dry cured product produced in Norway (TOLDRÁ, 2014), with the particularity that it is made with mutton legs, and various mutton products have been developed in America (TOLDRÁ, 2014). However, there are few publications with respect to the physicochemical changes that occur during the processing of this kind of product (GANIĆ et al, 2013;TROEGER et al, 2009;KRVAVICA et al, 2009;OPERTA et al, 2010;STAMENKOVIĆ;DEVIĆ, 2006;PALEARI et al, 2006;STOJKOVIĆA et al, 2015;VILLALOBOS DELGADO et al, 2014). The aim of this study was to analyse the main physicochemical changes such as mass variation, salt and moisture content and the water activity in the different zones of the meat piece during the development of a dry cured lamb product.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical changes during the different stages of dry cured lamb ham processing

Bula

Hernández

Botero

2017

Braz. J. Food Technol.

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This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Physicochemical changes during the different stages of dry cured lamb ham processing Alterações físico-químicas em diferentes etapas do processo de cura a seco de presunto ovino AbstractThe aim of this study was to evaluate the main changes that occur during dry cured lamb ham processing using lamb shanks (Dorper × Camuro crossbreed). For this purpose the physicochemical parameters were evaluated in each stage of the process (salting, post-salting and drying-ripening) at different test times, testing after 0.7, 1.0 and 1.2 days/kg in the salting phase; 0, 15 and 30 days in the post-salting phase; and 3 and 6 months in the drying-ripening phase. Each analysis was carried out in different zones of the meat piece (zone A near the lean meat; zone B near the bone; zone C near the fat covering; zone R as a mean). The results suggested that the salting times had a similar behaviour on the physicochemical parameters. The 0.7 days/kg phase showed the same value reported for this kind of product. In the post-salting stage there were significant differences between the times tested. A chemical balance was found as from day 15, when similar salt contents were found, indicating homogenous values for the salt concentration between each zone. Finally, the drying-ripening results showed there were no significant differences for each physicochemical parameter between the times evaluated, but there were significant differences with respect to the beginning of the process.Keywords: Salting; Post-salting; Drying -ripening. ResumoO objetivo deste estudo foi avaliar as principais alterações que ocorrem durante a cura a seco do presunto feito de pernil dos ovinos (Dorper × Camuro). Com esse propósito, os parâmetros físico-químicos foram avaliados em todas as etapas do processo (na fase de salga, pós-salga e maturação), em diferentes tempos de teste. Cada análise foi realizada em diferentes zonas das peças de carne (zona A, perto da área magra; zona B, perto do osso; zona C, perto da cobertura de gordura; zona R, como uma média). Foram testadas a 0,7; 1,0; 1,2 dia/kg na fase de salga; de 0; 15; 30 dias na fase de pós-salga, e de 3 e 6 meses na fase de maturação. Os resultados sugerem que os tempos de salga tiveram um comportamento semelhante nos parâmetros físico-químicos. A fase de 0,7 dia/kg apresentou o mesmo valor reportado para este tipo de produto. Na fase de pós-salga, houve diferenças significativas entre os tempos testados. Foi encontrado um equilíbrio químico a partir do 15º dia, quando teores semelhantes de sal foram encontrados. Isso indica valores homogêneos para concentração de sal entre cada zona. Finalmente, os resultados de maturação mostraram que não houve diferenças significativas para cada parâmetro físico-químico entre os tempos avaliados, mas houve diferenças significativas com respeito ao ...

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Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Cited by 35 publications

References 36 publications

Changes in the quality of goat meat in the production of smoked ham

Changes in the quality of goat meat in the production of smoked ham

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Physicochemical changes during the different stages of dry cured lamb ham processing

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