6/16/2023 0 Comments Quartzcrystal characteristics hamThe sample was mixed using a vortex mixer, and it was then incubated in a boiling water bath for 15 min to develop color. The ham sample homogenate (2 mL) was transferred to a disposable test tube (13×100 mm 2), and a butylated hydroxyanisole (10%, 50 mL) and thiobarbituric acid/trichloroacetic acid (TBA/TCA) solution (4 mL) were added. A dry-cured ham sample of 5 g was weighed into a 50 mL test tube and homogenized with 15 mL of deionized distilled water using the Polytron homogenizer for 15 s at the highest speed (T25basic, IKA, Selangor, Malaysia). The thiobarbituric acid reactive substances (TBARS) values of samples were analyzed by the modified method described by Witte (1970). All determinations were carried out on the homogenized sample, in triplicate. Before analysis, the fat was manually removed from the ham slices using a knife. After the ripening stage, the muscles were sliced (10 cm thickness) using a slicer (Fujee Co., Seoul, Korea). Finally, they were ripened for 60 additional days at 10☌☖☌ and at 65% to 75% RH. Subsequently, hind legs were dried for 60 days at 20☌ ☓☌ and at 80% to 100% RH. After salting, the samples were soaked in cold water and washed. After they were thoroughly rubbed with a mixture of 50 g domestic sun-dried salt per kg of pork hind leg, they were stored in a salting chamber at a relative humidity (RH) of 75±5% and a temperature of 3☑☌ for 60 days. The carcasses were deboned and the left hind legs were used. Pigs from each crossbred were randomly selected from 110 to 120 kg range of marketing weight, slaughtered, and cooled at 0☌ for 24 h in a chilling room. Animals were fed a commercial feed ad libitum with a composition of 17% protein, 2.4% fat and 3,250 kcal/kg metabolic energy. Pens were equipped with a self-feeder and nipple waterer to allow ad libitum access to feed and water. These pigs were housed in partially slotted and concrete floor pens having a pen size of 3.5 m×3.5 m. Animals were fed the same commercial feed including the fattening period from weaning weight (30 kg) to slaughter weight (90 kg). The pigs were born and raised at swine farms. Therefore, the aim of this study was to assess the influence of crossbreeding on the quality traits of dry-cured ham, as well as acceptability of dry-cured hams produced from these pigs.Ī total of 20 gilts, 180 days old, were evaluated from crossbreeding schemes which included YLD and YBD with animals in each scheme. However, very few studies have been made on the quality characteristics of dry-cured hams from three-way crossbreeds: YLD and YBD. It is worthwhile to investigate the meat quality of different types of crossbreeds required to fulfill the diversity of consumers’ options. Dry-cured ham has been largely studied for its physico-chemical and sensory properties and for the variation of its sensory quality depending on processing technologies ( Andrés et al., 2004 Serra et al., 2005). Parameters, such as texture, color and intramuscular fat, are used as quality indicators of dry-cured ham ( Ruiz-Ramirez et al., 2006). Keywords: Crossbred Pig Dry-cured Ham Physico-chemical Traitĭifferent genetic groups of pigs have been used to obtain fresh hams with ideal quality traits and, in particular, crossbreds often satisfies both muscle and fat quality criteria for dry-ham processing ( Sabbioni et al., 2004). Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products. YLD ham displayed a superior quality than YBD. Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). YBD ham samples showed a higher L* and b* values than those from YLD, while YBD ham showed lower a* value (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at 0☌ for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire×Landrace×Duroc (YLD) and Yorkshire×Berkshire×Duroc (YBD). Article Sharing (Author Self-Archiving) Policy.Nonruminant Nutrition and Feed Processing.Poultry and Laboratory Animal Nutrition.Ruminant Nutrition and Forage Utilization.
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