| Title: | Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time |
| Author(s): | Villalobos-Delgado LH; Caro I; Blanco C; Moran L; Prieto N; Bodas R; Giraldez FJ; Mateo J; |
| Address: | "Institute of Agroindustry, Technological University of the Mixteca, Oaxaca, Mexico. Department of Food Hygiene and technology, University of Leon, Campus Vegazana, s/n, 24007, Leon, Spain. Instituto de Ganaderia de Montana (CSIC-Universidad de Leon), Finca Marzanas, E-24346 Grulleros, Leon, Spain. Department of Agricultural, Food and Nutritional Science, University of Alberta, Lacombe Research Centre, 6000C&E Trail, Lacombe, Alberta T4L 1W1 Canada. Instituto Tecnologico Agrario, Junta de Castilla y Leon, Finca Zamaduenas, Ctra. Burgos, km. 119, E-47071 Valladolid, Spain. Department of Food Hygiene and technology, University of Leon, Campus Vegazana, s/n, 24007, Leon, Spain. Electronic address: jmato@unileon.es" |
| DOI: | 10.1016/j.meatsci.2014.01.015 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The aim of this study was to evaluate selected quality characteristics of a dry-cured lamb leg with different tumbling treatments after salting. The characteristics were measured at different processing times. Three batches of dry-cured lamb legs (nine legs per batch) were prepared with no-, short- and long-tumbling treatments, and microbial counts, NaCl, aw, proximate composition, pH, free fatty acids, water soluble nitrogen, volatile compounds, texture and colour were evaluated at days 1, 22 and 71 of processing. Furthermore, a descriptive sensory analysis (flavour and texture) was performed in the final product (day 71). Time-related changes were observed for most of the characteristics studied. The effect of tumbling was only observed for the sensory attribute pastiness that was higher in tumbled legs. Methyl-branched butanal was only detected in tumbled legs" |
| Keywords: | "Adult Animals Colony Count, Microbial Food Contamination/analysis Food Handling/*methods Food Microbiology *Food Quality Humans Meat/*analysis/microbiology Middle Aged Muscle, Skeletal/chemistry Sheep, Domestic Sodium Chloride/*analysis Taste Volatile Org;" |
| Notes: | "MedlineVillalobos-Delgado, Luz H Caro, Irma Blanco, Carolina Moran, Lara Prieto, Nuria Bodas, Raul Giraldez, Francisco J Mateo, Javier eng Research Support, Non-U.S. Gov't England 2014/02/21 Meat Sci. 2014 May; 97(1):115-22. doi: 10.1016/j.meatsci.2014.01.015. Epub 2014 Jan 31" |
