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Meat Sci

Title:		Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin
Author(s):		Lorenzo JM; Carballo J;
Address:		"Centro Tecnologico de la Carne de Galicia, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net. Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"
Journal Title:		Meat Sci
Year:		2015
Volume:		20140902
Issue:
Page Number:		44 - 51
DOI:		10.1016/j.meatsci.2014.08.013
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Physico-chemical, textural, lipolytic and volatile compound changes that occur during the manufacture of dry-cured foal loin were studied. Hardness and chewiness increased significantly (P<0.001) from 1.67 kg and 0.48 kg * mm to 18.33 kg and 5.01 kg *mm, respectively during ripening process. The total average content of free fatty acid increased significantly (P<0.001), from 768.8 mg/100g of fat in the loins immediately after the seasoning period to 1271.1mg/100g of fat at the end of the drying-ripening period. In the final product, aldehydes became the dominant volatile compounds"
Keywords:		"Adipose Tissue/chemistry Aldehydes/*analysis Animals Desiccation Fatty Acids, Nonesterified/*analysis Food Handling/*methods Hardness *Horses Humans Meat/*analysis Volatile Organic Compounds/*analysis Dry-cured foal loin Lipolysis Physico-chemical propert;"
Notes:		"MedlineLorenzo, Jose M Carballo, J eng Research Support, Non-U.S. Gov't England 2014/10/04 Meat Sci. 2015 Jan; 99:44-51. doi: 10.1016/j.meatsci.2014.08.013. Epub 2014 Sep 2"