Sensory Characteristics of Spanish “Serrano” Dry‐cured Ham

Abstract

A specQic descriptive lexicon has been developed to evaluate thefivor of Spanish ' 'Serrano " dry-cured ham. Dry-curing ofpork legs produces a unique flavor d$-$cult to define in regular meat terms. n i s lexicon for the flavor of dry-cured ham may be used by researchers to study flavor-development during the curing process. In this paper we have applied the lexicon to the study of dry-curedflavor developed in two different manufacturing processes that differ only in the length of the drying stage. The long processed dry-cured ham (I2 months) is stronger for 8 of the I6 sensory attributes studied than the short processed dry-cured ham (7months). During the long curing process of the ripening-drying stage, we found that the typical dry-cured flavor developed was dejned by three factors: "cured flavor, '' "off-flavor " and "pork flavor," whereas in the short curing process typical dry-cured flavor was not fully developed.'To whom correspondence should be sent.

Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham

“…The`barnyard' descriptor is associated with the generation of free fatty acids during processing and has also been detected in high proportion in dry-cured ham processed for a long time. 9 The`rancid' aromatic descriptor was signi®-cantly (P`0.05) higher in BL-sired pigs than in DUand LW D -sired pigs. The highest`rancidity' and barnyard' aromatics in BL-sired pigs could be explained by the intramuscular fat content.…”

“…7 Thus, in quantitative descriptive analysis (QDA), trained individuals identify and quantify the sensory properties of a product. 8 These descriptive techniques have already been used successfully to describe dry-cured ham¯avour 9 and to compare qualities. 10,11 In this study the data analysis was relevant owing to the use of an animal mixed model in which the relationship among the animals was taken into account.…”

Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

“…However, though dry cured hams from different countries can vary widely in taste, aroma, texture and quality, they are all similar in that development of microflora is essential to ham ripening and that high salt (~5% salt brine) and decreased a w (≤0.90) are the main factors in ham preservation while pH is only slightly changed during manufacture (Hinrichsen and Pedersen 1995;Flores et al 1997;Lorenzo et al 2010;Campo and Sierra 2011).…”

“…However, they can differ with slight variations to their recipes including types and amounts of spices used, application of smoke, aging times, and cut of meat. The latter types of ham usually have longer ripening times, are typically not smoked, and encourage the growth of yeast and mould to develop a unique flavour (Hinrichsen and Pederson 1995;Flores et al 1997). Nevertheless, all types of dry cured ham are susceptible to E. coli O157:H7 contamination since no lethal heat treatment exists during manufacture, and adverse conditions created in the ham may not be sufficient to inhibit pathogen survival.…”

Reducción de sodio en lomo y jamón curados. Efecto sobre la proteolisis y las características sensoriales

“…Durante el procesado del jamón ocurren una serie de cambios que afectan a su composición y estructura y que influyen decisivamente en las características sensoriales del producto acabado. Por eso el análisis sensorial es de gran importancia, ya que nuestros sentidos son la manera más simple y natural de decidir nuestra aceptación o preferencia hacia un producto (Flores et al, 1997c;Ruiz, et al, 2002a).…”