Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

Roberto Bermúdez A , Ruben Domínguez A , Mirian Pateiro A , Daniel Franco A , Javier Carballo B and José M. Lorenzo A C
+ Author Affiliations
- Author Affiliations

A Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.

B Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.

C Corresponding author. Email: jmlorenzo@ceteca.net

Animal Production Science - https://doi.org/10.1071/AN16746
Submitted: 16 November 2016  Accepted: 21 April 2017   Published online: 24 May 2017

Abstract

Physicochemical characteristics of dry-cured hams from three genetic types, Celta breed (C line), Celta × Duroc (C × D) and Celta × Landrace (C × L) were determined on the semimembranosus muscle during 551 days of aging. Hams were obtained from 60 pigs reared in extensive systems and finished with a commercial feeding. Physicochemical parameters (pH and water activity) and chemical composition, (moisture, intramuscular fat, ash, protein and total chlorides content), colour parameters (L*, a* and b*) and lipid oxidation (thiobarbituric acid reactive substances value) were studied during the whole process after salting, post-salting, drying and bodega stages. Hams from crosses were characterised by higher intramuscular fat (12.78% and 10.48% for C × D and C × L lines, respectively) and moisture (46.86% and 46.63% for C × D and C × L genotypes, respectively), contents respect to Celta pure line that showed values of 5.96% and 35.83% for intramuscular fat and water content, respectively. Concerning colour parameters, hams from Celta line had lower values for all colour traits. The influence of crossbreeding on most physicochemical parameters observed was mainly due to the differences in moisture and intramuscular fat between hams obtained from pure breed and crosses. As a general conclusion, the crossbreeding of Celta pig (especially with the Duroc line) allows to improve the quality of dry-cured hams.

Additional keywords: ham quality, chemical composition, colour parameters, lipid oxidation.


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