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Meat Sci

Title:		"The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraski prsut"
Author(s):		Pugliese C; Sirtori F; Skrlep M; Piasentier E; Calamai L; Franci O; Candek-Potokar M;
Address:		"Department of Agriculture, Food and Environmental Science, Via delle Cascine, 5, 50144 Firenze, Italy. Electronic address: carolina.pugliese@unifi.it. Department of Agriculture, Food and Environmental Science, Via delle Cascine, 5, 50144 Firenze, Italy. Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia. Department of Animal Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy"
Journal Title:		Meat Sci
Year:		2015
Volume:		20140928
Issue:
Page Number:		58 - 68
DOI:		10.1016/j.meatsci.2014.09.012
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The effect of two ripening times (12 or 16 months) on the chemical, physical, volatile and sensorial properties of Biceps femoris (BF) and Semimembranosus (SM) muscles of Kraski prsut, was studied. Both muscles showed lower water content and higher proteolysis index at 16 than at 12 months. BF had lower lipid contents and higher moisture, salt percentage and proteolysis index than SM. In SM, a decrease of MUFA with time was observed. A higher quantity of total fatty acids was observed for SM than for BF. General increases in hardness, cohesiveness, chewiness and gumminess were observed over time in both muscles. Higher values of force decay coefficient and lower values of hardness, cohesiveness, gumminess and chewiness were found for BF than for SM. Eighty-seven volatile compounds were tentatively identified in both muscles and were more abundant at 16 than at 12 months. Aldehydes were the predominant group followed by acids, alcohols, esters, hydrocarbons, ketones and furans"
Keywords:		"Animals *Desiccation Food Handling/*methods Hardness Humans Meat/*analysis Muscle, Skeletal/*chemistry Odorants Proteolysis Rheology Sodium Chloride Swine Volatile Organic Compounds/*analysis Dry-cured ham Fatty acid composition Sensorial profile Tpa;"
Notes:		"MedlinePugliese, Carolina Sirtori, Francesco Skrlep, Martin Piasentier, Edi Calamai, Luca Franci, Oreste Candek-Potokar, Marjeta eng Research Support, Non-U.S. Gov't England 2014/10/13 Meat Sci. 2015 Feb; 100:58-68. doi: 10.1016/j.meatsci.2014.09.012. Epub 2014 Sep 28"