2 research outputs found
Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
This study was conducted to compare the physicochemical traits of dry-cured hams
made from two different pig breeds: Berkshire and Landrace × Yorkshire
× Duroc (LYD). Pigs were slaughtered at a live weight of approximately
110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham
portion of the carcasses were cut and processed by dry-curing for
physicochemical analyses. The dry-cured hams from Berkshire contain higher crude
protein, fat, and ash level than those from LYD, whereas the hams from LYD had
higher moisture contents than those from Berkshire(p <
0.05). The pH values of the hams from Berkshire were lower than those from LYD
(p < 0.05). The hams from Berkshire had lower L* and
b* values than those from LYD (p < 0.05). Palmitoleic
acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty
acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire
were higher than LYD (p < 0.05). Free amino acids such
as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in
hams from Berkshire were higher than those from LYD (p <
0.05). The microbial population had no significant difference between Berkshire
and LYD dry-cured ham. The cross sections of dry cured ham showed difference
from different breeds using scanning electron microscope and indicates some
differences in texture. Considering the meat quality parameters of ham, hams
from Berkshire could provide variety of ham for consumer who are seeking various
different qualities and stories