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

Quality and sensory characteristics of Culatello dry-cured products obtained from the Italian autochthonous pig Suino Nero Lucano and from a modern crossbred pig

Annamaria Perna A B , Amalia Simonetti A , Immacolata Intaglietta A and Emilio Gambacorta A
+ Author Affiliations
- Author Affiliations

A School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 10 – 85100 Potenza, Italy.

B Corresponding author. Email: anna.perna@unibas.it

Animal Production Science 55(9) 1192-1199 https://doi.org/10.1071/AN14416
Submitted: 21 February 2014  Accepted: 4 July 2014   Published: 1 October 2014

Abstract

The effect of the Suino Nero Lucano (SNL) pig genotype and crossbred genotype (CG) on chemical composition, fatty acid profile, oxidative stability, and sensory characteristics of 30 Culatello samples (15 from SNL and 15 from CG pigs) was investigated. SNL pigs showed a slower growth and therefore were older and lighter at slaughter. Samples from SNL pigs showed significantly (P < 0.001) higher amounts of haem iron, intramuscular fat, and monounsaturated fatty acids than those from CG. The oxidative stability, evaluated by measuring the acid, peroxide and TBARS values, was significantly larger in SNL than in CG Culatello. Moreover, Culatello from SNL pigs showed the highest level of consumer preference in term of overall acceptability (P < 0.05), odour (P < 0.001), taste (P < 0.01), appearance (P < 0.05), and consistency (P < 0.01). The present study confirms that the SNL pig represents a useful resource both for the obtainment of products with high nutritional and sensory value and for promoting the economic development of areas where they are raised.

Additional keywords: chemical composition, cured meat, genetic type, oxidative stability.


References

Acciaioli A, Pugliese C, Bozzi R, Campodoni G, Franci O, Gandini G (2002) Productivity of Cinta Senese and Large White x Cinta Senese pigs reared outdoor on woodlands and indoor. 1. Growth and somatic development. Italian Journal of Animal Science 1, 171–180.
Productivity of Cinta Senese and Large White x Cinta Senese pigs reared outdoor on woodlands and indoor. 1. Growth and somatic development.CrossRef |

Alfonso L, Mourot J, Insausti K, Mendizabal JA, Arana A (2005) Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs. Animal Research 54, 33–42.
Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs.CrossRef |

Andrés AI, Ruiz J, Mayoral AI, Tejeda JF, Cava R (2000) Influence of rearing conditions and crossbreeding on muscle colour in Iberian pigs. Food Science & Technology International 6, 315–321.
Influence of rearing conditions and crossbreeding on muscle colour in Iberian pigs.CrossRef |

AOAC (1984) ‘Official methods of analysis.’ (Association of Official Analytical Chemists: Washington, DC)

AOAC (1995) ‘Official methods of analysis.’ 16th edn. (Association of Official Analytical Chemists: Arlington, VA)

AOAC (2000) ‘Official methods of analysis.’ 17th edn. (Association of Official Analytical Chemists: Gaithersburgh, MD)

Bonazzi G (2007) ‘Culatello di Zimbello’ DOP, produzione ed attività di controllo. In ‘Annali della Facoltà di Medicina Veterinaria’, Università di Parma, Parma. Vol. XXVI, pp. 401–418.

Brewer MS, Sosnicki A, Field B, Hankes R, Ryan KJ, Zhu LG, Mckeith FK (2004) Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic backgrounds. Journal of Food Science 69, SNQ5–SNQ10.
Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic backgrounds.CrossRef | 1:CAS:528:DC%2BD2cXhsFKmt7c%3D&md5=1db89326d3f11dc1d12091452d28b258CAS |

Carrapiso AI, García C (2005) Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): influence of crossbreeding and rearing system. Meat Science 71, 284–290.
Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): influence of crossbreeding and rearing system.CrossRef | 22064227PubMed |

Coutron-Gambotti C, Gandemer G (1999) Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chemistry 64, 95–101.
Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing.CrossRef | 1:CAS:528:DyaK1cXotVSns7w%3D&md5=2bd909369631b4938e89828785cd36b6CAS |

Department of Health (1994) ‘Nutritional aspects of cardiovascular disease.’ Report of the cardiovascular review group committee on medical aspects of food policy. Report on health and social subjects, No. 46. (Department of Health: London)

Feldhusen F (1994) Einflüsse auf die postmortale Farbveränderung der Oberfläche von Schweinemuskulatur. Fleischwirtschaft 74, 989–991.

Fernández M, Ordóñez JA, Cambero I, Santos C, Pin C, de la Hoz L (2007) Fatty acids compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chemistry 101, 107–112.
Fatty acids compositions of selected varieties of Spanish dry ham related to their nutritional implications.CrossRef |

Filetti F, Maiorano G, Gambacorta E, Palazzo M, Manchisi A (2003) Effects of rearing system and genotype on skeletal growth and carcass traits of pigs. Italian Journal of Animal Science 2, 382–384.
Effects of rearing system and genotype on skeletal growth and carcass traits of pigs.CrossRef |

Folch J, Lees M, Stanley G (1957) A simple method for the isolation of total lipids from animal tissues. The Journal of Biological Chemistry 226, 497–509.

Franci O, Pugliese C (2007) Italian autochthonous pigs: progress report and research perspectives. Italian Journal of Animal Science 6, 663–671.
Italian autochthonous pigs: progress report and research perspectives.CrossRef |

Franci O, Gandini G, Madonia G, Pugliese C, Chiofalo V, Bozzi R, Acciaioli A, Campodoni G, Pizzi F (2001) Performances of Italian local breeds. In ‘Pig genetic resources in Europe, characterization and conservation’. (Eds L Ollivier, F Labroue, P Glodek, G Gandini, JV Delgado) pp. 67–76. (EAAP Publication: Wageningen Pers, Wageningen, The Netherlands)

Franci O, Campodoni G, Bozzi R, Pugliese C, Acciaioli A, Gandini G (2003) Productivity of Cinta Senese and Large White x Cinta Senese pigs reared outdoors in woodlands and indoors. 2. Slaughter and carcass traits. Italian Journal of Animal Science 2, 59–65.
Productivity of Cinta Senese and Large White x Cinta Senese pigs reared outdoors in woodlands and indoors. 2. Slaughter and carcass traits.CrossRef |

Franci O, Bozzi R, Pugliese C, Acciaioli A, Campodoni G, Gandini G (2005) Performance of Cinta Senese pigs and their crosses with Large White. 1. Muscle and subcutaneous fat characteristics. Meat Science 69, 545–550.
Performance of Cinta Senese pigs and their crosses with Large White. 1. Muscle and subcutaneous fat characteristics.CrossRef | 22062994PubMed |

Franci O, Pugliese C, Acciaioli A, Bozzi R, Campodoni G, Sirtori F, Pianaccioli L, Gandini G (2007) Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham. Meat Science 76, 597–603.
Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham.CrossRef | 1:CAS:528:DC%2BD2sXkslaitrg%3D&md5=dd49f92b3e737662d093547a8f64b6afCAS | 22061234PubMed |

Fuentes V, Ventanas S, Ventanas J, Estévez M (2014) The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs. Meat Science 96, 737–743.
The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs.CrossRef | 1:CAS:528:DC%2BC3sXhvFeltL%2FM&md5=9ba2b6f359c6825a534bd2f0a2ba1bfdCAS | 24200565PubMed |

Gandemer G (2002) Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science 62, 309–321.
Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products.CrossRef | 1:CAS:528:DC%2BD38XlsVOmtLw%3D&md5=b789d9dc6445a0c00fe58ae76319bd36CAS | 22061607PubMed |

Gandemer G (2009) Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review. Grasas y Aceites 60, 297–307.
Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.CrossRef |

Gandini G, Fortina F, Franci O, Madonia G, Matassino D (2001) Pig genetic resources of Italy. In ‘Pig genetic resources in Europe, characterization and conservation’. (Eds L Ollivier, F Labroue, P Glodek, G Gandini, JV Delgado) pp. 33–40. (EAAP Publication: Wageningen Pers, Wageningen, The Netherlands)

Gray JI, Gomaa EA, Buckley DJ (1996) Oxidative quality and shelf life of meats. Meat Science 43, 111–123.
Oxidative quality and shelf life of meats.CrossRef |

Hernández P, Zomeño L, Ariño B, Blasco A (2004) Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Science 66, 525–529.
Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes.CrossRef | 22060861PubMed |

Hornsey HC (1956) The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. Journal of the Science of Food and Agriculture 7, 534–540.
The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments.CrossRef | 1:CAS:528:DyaG28XnvFWlsA%3D%3D&md5=56766facb07ef9133688ec86d3f36bc4CAS |

Hoz L, Cambero I, Santos C, Herranz B, Ordóñez JA (2007) Fatty acids and sensory characteristics of Spanish dry cured loin enriched on acid α-linolenic and α-tocopherol. Food Chemistry 101, 1701–1706.
Fatty acids and sensory characteristics of Spanish dry cured loin enriched on acid α-linolenic and α-tocopherol.CrossRef | 1:CAS:528:DC%2BD28Xht12rsrbO&md5=278f1ff294f932079ee5dd49d80c568dCAS |

ISO (1978) Preparation of methyl esters of fatty acids. ISO 5509. In ‘Animal and vegetable fats and oils’. (International Organization for Standardization: Geneva, Switzerland) Available at http://www.iso.org/iso/iso_catalogue/catalogue_ics/catalogue_detail_ics.htm?csnumber=1150 [Verified 12 December 2013]

International Organization for Standardization (1988) ‘Sensory analysis – general guidance for the design of test rooms. ISO 8589.’ (International Organization for Standardization: Geneva) Available at http://www.iso.org/iso/catalogue_detail.htm?csnumber=15879 [Verified 12 December 2013]

Jiménez-Colmenero F, Ventanas J, Toldrá F (2010) Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Science 84, 585–593.
Nutritional composition of dry-cured ham and its role in a healthy diet.CrossRef | 20374828PubMed |

Lee SK, Mei L, Decker EA (1997) Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Science 46, 349–355.
Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork.CrossRef | 1:CAS:528:DyaK2sXmvVykurg%3D&md5=581ad21e389c29a7b8d0e907b132fadaCAS | 22062318PubMed |

Lindahl G, Lundströmb K, Tornberg E (2001) Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Science 59, 141–151.
Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs.CrossRef | 1:CAS:528:DC%2BD3MXlt1Shtrc%3D&md5=ad5ae320fc9503e31af99c5cdee3560eCAS | 22062672PubMed |

Lorenzo JM, Purriños L (2013) Changes on physic-chemical, textural, proteolysis and volatile compounds during the manufacture of dry-cured ‘Lacón’ from Celta pig breed. The Journal of Biological Sciences 13, 168–182.
Changes on physic-chemical, textural, proteolysis and volatile compounds during the manufacture of dry-cured ‘Lacón’ from Celta pig breed.CrossRef | 1:CAS:528:DC%2BC2cXhsVChsbrK&md5=892893b1c497b5bf2cafff688862d9d1CAS |

Madonia G, Diaferia C, Moretti VM, Margiotta S, Manganelli E, Pruiti V (2007) Nero Siciliano pigs proposed as a traditional quality product: comparison between salami made from black pig’s meat and white pig’s meat. Options Mediterranéennes 76, 251–257.

Mancini RA, Hunt MC (2005) Current research in meat color. Meat Science 71, 100–121.
Current research in meat color.CrossRef | 1:CAS:528:DC%2BD2MXmt1Wiurg%3D&md5=e86e0e5a69b530aaad1ca1f4bc76de2cCAS | 22064056PubMed |

Mayoral AI, Dorado M, Guillén MT, Robina A, Vivo JM, Vázquez C, Ruiz J (1999) Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Science 52, 315–324.
Development of meat and carcass quality characteristics in Iberian pigs reared outdoors.CrossRef | 1:STN:280:DC%2BC3MbnsFSlsw%3D%3D&md5=e51e1cce298a11dd0a79d8b392f19290CAS | 22062581PubMed |

Mei L, Crum AD, Decker EA (1994) Development of lipid oxidation and inactivation of antioxidant enzymes in coke pork and beef. Journal of Food Lipids 1, 273–283.
Development of lipid oxidation and inactivation of antioxidant enzymes in coke pork and beef.CrossRef | 1:CAS:528:DyaK2MXis1SgtLc%3D&md5=641ad5d2628cfae883c777e8e24fb79cCAS |

Motilva MJ, Toldrá F, Nieto P, Flores J (1993) Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chemistry 48, 121–125.
Muscle lipolysis phenomena in the processing of dry-cured ham.CrossRef | 1:CAS:528:DyaK3sXmt1CltLw%3D&md5=ca256bbb12b715fa15d3755757c8b9b0CAS |

Mourot J, Hermier D (2001) Lipids in monogastric animal meat. Reproduction, Nutrition, Development 41, 109–118.
Lipids in monogastric animal meat.CrossRef | 1:CAS:528:DC%2BD3MXltFWhs7s%3D&md5=c73a024626042b149ce6ae4dc84fe403CAS | 11434515PubMed |

Musella M, Cannata S, Rossi R, Mourot J, Baldini P, Corino C (2009) Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs. Journal of Animal Science 87, 3578–3588.
Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs.CrossRef | 1:CAS:528:DC%2BD1MXhtlentLvF&md5=9633e85937421f2c3bc0f26f0b55454dCAS | 19648498PubMed |

Parra D, Bandarra N, Kiely M, Thorsdottir I, Martinez J (2007) Impact of fish intake on oxidative stress when included into a moderate energy-restricted program to treat obesity. European Journal of Nutrition 46, 460–467.
Impact of fish intake on oxidative stress when included into a moderate energy-restricted program to treat obesity.CrossRef | 1:CAS:528:DC%2BD1cXht12nu70%3D&md5=6c770208a375fae13e486a68cfedd069CAS | 18026868PubMed |

Perez-Locas C, Yaylayan VA (2010) The Maillard reaction and food quality deterioration. In ‘Chemical deterioration and physical instability of food and beverages’. (Eds LH Skibsted, J Risbo, ML Andersen) pp. 75–78. (Woodhead Publishing: Cambridge, UK)

Perna A, Freschi P, Gambacorta E, Cosentino E (1997) Confronto tra due metodi di stima della biomassa pabulare in un pascolo dell’Appennino meridionale. In Atti Conv. Naz. ‘Parliamo di alimentazione animale e ambiente’, Fossano (CN). pp. 205–226. L’Artistica Savigliano (Savigliano (CN))

Peryam DR, Pilgrim PJ (1957) Hedonic scale method for measuring food preferences. Food Technology 11, 9–14.

Pradhan AA, Rhee KS, Hernández P (2000) Stability of catalase and its potential role in lipid oxidation in meat. Meat Science 54, 385–390.
Stability of catalase and its potential role in lipid oxidation in meat.CrossRef | 1:CAS:528:DC%2BD3cXhs1Ghurk%3D&md5=e05bf6be1d9aadaf70c532538daeaaabCAS | 22060796PubMed |

Pugliese C (2009) Effect of genetic type and rearing conditions on characteristics of Italian quality hams: the instance of Tuscan ham. In ‘Proceeding of the 5th world congress of dry-cured ham’. (Ed M León-Camacho) Aracena, Spain.

Pugliese C, Sirtori F (2012) Quality of meat and meat products produced from southern European pig breeds. Meat Science 90, 511–518.
Quality of meat and meat products produced from southern European pig breeds.CrossRef | 22030111PubMed |

Renerre M, Dumont F, Gatellier Ph (1996) Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Science 43, 111–121.
Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin.CrossRef | 1:CAS:528:DyaK28XmsFOksr8%3D&md5=ca28d34dd8aecf46739685fc42fe8758CAS | 22060566PubMed |

Rosell CM, Toldrá F (1998) Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs. Journal of the Science of Food and Agriculture 76, 117–122.
Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs.CrossRef | 1:CAS:528:DyaK1cXht1aksLk%3D&md5=5ee6d4fd99e65545093d06ac6d688b06CAS |

Ruiz J, Muriel E, Ventanas T (2002) The flavour of Iberian ham. In ‘Research advances in the quality of meat and meat products’. (Ed. F Toldrá) pp. 290–309. (Research Singpost: Trivandrum, Kerala, India)

Ruiz-Carrascal J, Ventanas J, Cava R, Andrés AI, García C (2000) Texture and appearance of dry cured ham as affected by fat content and fatty and composition. Food Research International 33, 91–95.
Texture and appearance of dry cured ham as affected by fat content and fatty and composition.CrossRef | 1:CAS:528:DC%2BD3cXjsFGhtLw%3D&md5=5bed6fe9489ebe86bdeca2bae941729aCAS |

Salazar E, Cayuela JM, Abellán A, Poto A, Peinado B, Tejada L (2013) A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig. Animal Production Science 53, 352–359.
A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig.CrossRef |

Santos C, Hoz L, Cambero MI, Cabeza MC, Ordóñez JA (2008) Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets. Meat Science 80, 668–674.
Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets.CrossRef | 1:CAS:528:DC%2BD1cXhtVKmtbvF&md5=7709c6a7e75090b2d16cb9bd85310418CAS | 22063580PubMed |

SAS Institute (1996) ‘SAS user’s guide: statistics. Version 7.’ (SAS Institute Inc.: Cary, NC)

Serra X, Gil F, Pérez-Enciso M, Oliver MA, Vázquez JM, Gisper M, Díaz I, Moreno F, Latorre R, Noguera JL (1998) A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livestock Production Science 56, 215–223.
A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs.CrossRef |

Simopoulos AP (1999) Essential fatty acids in health and chronic disease. The American Journal of Clinical Nutrition 70, 560S–569S.

Tam LG, Berg EP, Gerrard DE, Sheiss EB, Tan FJ, Okos MR, Forrest JC (1998) Effect of halothane genotype on porcine meat quality and myoglobin autoxidation. Meat Science 49, 41–53.
Effect of halothane genotype on porcine meat quality and myoglobin autoxidation.CrossRef | 1:STN:280:DC%2BC3MbnsFGnsQ%3D%3D&md5=e505090ed7ed073d0e5341152adef288CAS | 22063183PubMed |

Toldrá F, Aristoy MC, Flores M (2000) Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International 33, 181–185.
Contribution of muscle aminopeptidases to flavor development in dry-cured ham.CrossRef |

Ulbricht TLV, Southgate DAT (1991) Coronary heart disease: Seven dietary factors. The Lancet 338, 985–992.
Coronary heart disease: Seven dietary factors.CrossRef | 1:CAS:528:DyaK38XhtVCrur0%3D&md5=6a460d25baf13c05a457f99e85420ee9CAS |

Ventanas S, Ventanas J, Ruiz J, Estévez M (2005) Iberian pigs for the development of high-quality cured products. In ‘Recent research in development in agricultural and food chemistry’. (Ed. SG Pandal) pp. 27–53. (Research Singpost: Trivandrum, Kerala, India)

Ventanas S, Ventanas J, Tovar J, García C, Estévez M (2007) Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: effect on chemical composition, oxidative status and sensory traits. Meat Science 77, 246–256.
Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: effect on chemical composition, oxidative status and sensory traits.CrossRef | 1:CAS:528:DC%2BD2sXnsFKqtr0%3D&md5=89b4d9fd0213a1c362f7536361194764CAS | 22061597PubMed |

Weiler , U , Appell , HJ , Kremser , M , Hofacker , S , Claus , R (1995) Consequences of selection on muscle composition. A comparative study on gracilis muscle in wild and domestic pigs. Anatomia, Histologia, Embryologia 24, 77–80.
Consequences of selection on muscle composition. A comparative study on gracilis muscle in wild and domestic pigs.CrossRef | 1:STN:280:DyaK287ntlSisA%3D%3D&md5=52b884891e187c775185ceb126868a62CAS | 8588708PubMed |

World Health Organization (WHO) (2003) ‘Diet, nutrition and the prevention of chronic diseases.’ Report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series No. 916. (World Health Organization: Geneva, Switzerland)

Yang HJ, Ma CW, Qiao FD, Song Y, Du M (2005) Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham. Meat Science 71, 670–675.
Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham.CrossRef | 1:CAS:528:DC%2BD2MXhtVSmurrN&md5=8ce41fb51ed9995d80b5b1120bf711fdCAS |



Rent Article (via Deepdyve) Export Citation Cited By (1)