Beliefs and attitudes of butchers and consumers towards dry-cured ham

The objectives were to evaluate the attitude of butcher and consumer towards soft and pasty texture problems in dry-cured ham and to assess the butcher and consumer behaviour when selecting and purchasing this product. Ninety-nine butchers and 200 consumers were interviewed with 17-question and 20-question surveys, respectively. The texture problems (softness and pastiness) were highly important for both butchers and consumers. The characteristics most frequently considered “important” or “very important” by butchers were processing time, smell/aroma and texture as selection criteria and salty taste and aged/matured flavour as sensory indicators of dry-cured ham quality. According to butchers’ opinion, salty taste and their own advice are the factors most frequently considered “important” or “very important” as affecting the consumer’s decision to purchase. For the consumer, the sensory attributes were considered more important than extrinsic characteristics when purchasing dry-cured ham.     

The effects of castration on the eating quality of dry-cured ham

The influence of the castration of entire male pigs on the eating quality of dry-cured ham was evaluated. Forty-eight dry-cured hams (435-day aged) were studied from entire and castrated males of two different crossbreeds. The proximate composition of the meat and the androstenone, indole and skatole fat content were determined. The entire hams were classified according to the androstenone and skatole content. Sensory analysis was carried out by a trained panel, evaluating marbling, juiciness, saltiness, graininess, toughness, overall flavour, boar odour and boar flavour. Also carried out was a preference and acceptability paired test by consumers. Castration increased meat fattening and reduced the androstenone and skatole levels of the fat. Significant differences (P<0.05) were found between entires and castrates for the average values given in all the sensory attributes studied. The dry-cured ham from castrates was scored as more flavoured, more marbled and softer. It was also perceived as less grainy, less salty and having less boar odour and flavour. The sensory perception of boar odour was more intense than that of flavour in dry-cured ham and appears to be related to the level of androstenone and skatole in fat. Dry-cured ham from castrated males was also more accepted and more preferred by consumers, especially women and habitual consumers. Castration of male pigs contributes to improve the quality of dry-cured ham. The rejection caused by boar odour and flavour is reduced, improving the overall flavour, texture and juiciness. In addition, the saltiness is less pronounced in ham from castrates. For this reason, the production of high quality dry-cured ham will have to shoulder the extra costs associated with processing castrated pigs.     

Beliefs and attitudes of butchers and consumers towards dry-cured ham

The objectives were to evaluate the attitude of butcher and consumer towards soft and pasty texture problems in dry-cured ham and to assess the butcher and consumer behaviour when selecting and purchasing this product. Ninety-nine butchers and 200 consumers were interviewed with 17-question and 20-question surveys, respectively. The texture problems (softness and pastiness) were highly important for both butchers and consumers. The characteristics most frequently considered “important” or “very important” by butchers were processing time, smell/aroma and texture as selection criteria and salty taste and aged/matured flavour as sensory indicators of dry-cured ham quality. According to butchers’ opinion, salty taste and their own advice are the factors most frequently considered “important” or “very important” as affecting the consumer’s decision to purchase. For the consumer, the sensory attributes were considered more important than extrinsic characteristics when purchasing dry-cured ham.     

Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts

The effect of storage on dry-cured ham quality was studied. Sixteen vacuum-packaged boneless dry-cured hams and sixteen vacuum-packaged dry-cured ham cuts were stored in darkness under refrigeration (4±2°C; 8 months) or freezing (-18±1°C; 24 months), respectively. Instrumental colour and texture, physico-chemical and biochemical parameters, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The overall quality of refrigerated boneless dry-cured hams and frozen dry-cured ham cuts showed only limited changes throughout long-term storage. Significant changes involved loss of odour and flavour, increased adhesiveness and modification of hardness, the Semimembranosus muscle became tender while Biceps femoris became harder, leading to a higher textural homogeneity. In agreement with those changes, the overall acceptability assessed by a trained panel decreased throughout storage, though this was significant regarding only frozen hams. However, consumer evaluation of acceptability, as well as satisfaction with hypothetical purchasing, did not vary significantly throughout storage.     

Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes

The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and heterozygous AG) of the insulin-like growth factor-II gene were studied by HPLC. Their influence on the flavor and taste characteristics was also studied. The increase of lean content caused by the IGF-II mutation could affect proteolysis during the ripening process and therefore the sensory characteristics. The lower intramuscular fat content in the AA ham batch had a positive effect on the free amino acid content. However, similar flavor traits between ham batches were found, but the AG loin batch showed greater value. The enhancing effect of the IMP on the overall flavor intensity was limited by the amino acid and the IMF contents in dry-cured ham and loin, while in dry-cured shoulder, the IMP could be the reason for the significant differences in after taste and cured flavor scores.     

不同来源和年份诺邓火腿的理化和呈味性质

为研究市售常见诺邓火腿的差异,对具有地域特色的诺邓火腿进行综合评价。以洋三元白猪、诺邓黑猪为原材料,按照诺邓火腿工艺加工1、3 年火腿,测定其理化指标、质构特性和游离氨基酸含量,并用电子舌分析其滋味特性差异。结果表明：4 组火腿质地存在明显差异;4 组火腿中均分离出18 种游离氨基酸,精氨酸含量最丰富,亮氨酸、赖氨酸和谷氨酸次之;洋三元白猪火腿（W组）的游离氨基酸含量高于诺邓黑猪火腿（B组）,B组的鲜味氨基酸相对含量高于W组,氨基酸的释放量可明显将1 年和3 年的火腿区分开;电子舌结果表明,B1组的滋味丰富性最大,B3组的咸味最大但鲜味最小,W1组的鲜味较大但丰富性较小,W3组的咸鲜味和丰富性适中。综上,鲜味、丰富性和咸味是诺邓火腿重要的味觉指标,诺邓黑猪火腿滋味较为丰富,B3组硬度、咸味最大,加工过程中要控温控湿。     

Factors affecting dry-cured ham consumer acceptability

The objectives of the present study were (1) to compare the relative importance of price, processing time, texture and intramuscular fat in purchase intention of dry-cured ham through conjoint analysis, (2) to evaluate the effect of dry-cured ham appearance on consumer expectations, and (3) to describe the consumer sensory preferences of dry-cured ham using external preference mapping. Texture and processing time influenced the consumer preferences in conjoint analysis. Red colour intensity, colour uniformity, external fat and white film presence/absence influenced consumer expectations. The consumer disliked hams with bitter and metallic flavour and with excessive saltiness and piquantness. Differences between expected and experienced acceptability were found, which indicates that the visual preference of consumers does not allow them to select a dry-cured ham that satisfies their sensory preferences of flavour and texture.     

Relations between compositional traits and sensory qualities of French dry-cured ham

The left hams of 20 pig carcasses were processed by dry-curing for either 179 (n = 10) or 273 days (n = 10). The Biceps femoris was taken at the end of the processing and submitted to chemical and sensory analyses. The following chemical traits were determined: pH, moisture, salt content, fatty acid content and composition of lipid classes (triglycerides, phospholipids, free fatty acids), nitrogen fractions (soluble and insoluble protein, non-protein nitrogen, free amino acids) and volatile compounds. Sensory analysis was performed by a panel of 12 trained members, who scored texture traits (firmness, dryness, fibrousness, mellowness), taste (salty, acid), intensity of aromas (typical of dry ham, fresh meat, fat, cured meat, rancid, metal), persistence of dry ham aroma, persistence of taste after deglutition, persistence of astringency, persistence of metallic taste. The sensory qualities of dry-cured ham showed noticeable changes between days 179 and 273. Firmness, dryness and intensities of aromas typical of dry-cured ham and cured meat were enhanced with time. Neither pH, moisture nor salt content played a noticeable role in determining the sensory quality of dry-cured ham. Among the volatile compounds, the levels of several ketones and 1-butanol were significantly correlated with the aromas of dry ham and cured meat, while rancid aroma was related to aldehydes, ethylacetate, 2,3-pentanedione and nonane. Therefore, the aromas of dry ham and cured meat appeared to be determined mainly by the products of lipid oxidation. However, they were related also to unidentified volatile compounds, whose identification would be of particular interest.     

Consumers’ preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain

This paper analyzes consumers’ preferences for Iberian dry-cured ham, one of the most typical and highly prized meat products in Spain. The data were obtained by a survey carried out between April and May 2006 with a sample of 417 consumers in Extremadura (SW Spain). Conjoint Analysis was used to estimate the relative importance of the main attributes affecting preferences for Iberian ham and to create consumer segments with similar preference profiles. Results have shown that Price and Type of ham are the most important attributes for the choice of ham. Simulation analyses determined the surcharge that consumers are willing to pay for an Iberian mast-fed ham instead of an Iberian ham, thus identifying an ideal cluster for Iberian mast-fed ham.     

Nutritional composition of dry-cured ham and its role in a healthy diet

Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area. It is very popular with European consumers and is of enormous economic importance for the meat industry in the Mediterranean area. Although the great palatability of ham largely outweighs other considerations, aspects relating to health and wellbeing are increasingly important factors in consumer decisions. The potential role of ham in a context of healthy nutrition has not been clearly elucidated, especially considering that origins and production methods of dry-cured hams can induce differences in composition. The object of this review was on the one hand to provide an analysis of the components of dry-cured ham and their role in a healthy diet, and on the other hand to suggest possible strategies for improving its nutritional composition.     

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

The effect of HHP treatment (600 MPa) on the oxidative stability of lipids and proteins of vacuum-packaged Iberian dry-cured ham and the impact on the sensory characteristics of the product was investigated. In order to assess how different commercial presentations are affected by HHP treatment, three different presentations of vacuum-packaged Iberian dry-cured ham were considered, namely, (i) intact format (IF) corresponding to non-sliced vacuum-packaged dry-cured ham, (ii) conventional-sliced format (CSF) corresponding to dry-cured ham slices placed stretched out in the package and (iii) alternative-sliced format (ASF) corresponding to dry-cured ham slices piled up horizontally. The oxidation of dry-cured ham lipids and proteins was enhanced by HHP-treatment with the presentation being highly influential on these oxidative reactions. Pre-slicing dry-cured ham results in a more susceptible product to oxidative reactions during pressurisation and subsequent refrigerated storage. Possible mechanisms, by which HHP-induced oxidative reactions would affect particular sensory traits in vacuum-packaged Iberian dry-cured ham such as colour, texture and flavour attributes, are discussed.     

Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hams

Within a project aimed at studying the peptide fraction in dry-cured Parma hams, a peptide was purified by means of reversed phase-high performance liquid chromatography (RP-HPLC) and identified by its molecular mass and amino acid sequence analysis. The peptide showed a very high degree of homology with the N-terminal part of different mammalian pyruvate kinases reported in databases and was accordingly identified as the N-terminal part of swine pyruvate kinase, whose sequence had never been reported before. The peptide was determined quantitatively by comparison with a suitable internal standard (Phe-Phe) in commercial ham samples with different age degrees. The peptide was found to be ubiquitous in Parma ham and its amount to increase during ageing even if a large variability was found within each assayed maturing time. The correlation found with the ham proteolysis degree (P<0.01) suggests that this peptide is related to the endopeptidasic activity. The peptide did not show a significant relationship with bitterness perception in assayed dry-cured ham, in agreement with the hypothesis that this taste is more related to free amino acids and low molecular weight peptides.     

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

The aim of this work was to determine the characteristics of Istrian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry-cured ham from 2010 and 2012 were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics. 92 volatile aroma compounds of Istrian dry-cured ham were found. Volatile compounds belonged to several chemical groups: aldehydes (51.4; 51.3%), terpenes (16.5; 16.4%), alcohols (15.5; 13.2%), ketones (8.6; 7.4%), alkanes (3.8; 5.7%), esters (1.3; 1.6%), aromatic hydrocarbons (0.8; 3.9%) and acids (0.6; 0.9%). Principal component analysis (PCA) showed that fat content, tenderness and melting texture were positively correlated. Terpenes were strongly correlated with flavour of added spices. Sweet taste and the presence of esters were positively correlated as well as negative odour, raw meat flavour and water content.     

Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride

The reduction of added sodium chloride in dry-cured ham has been proposed to reduce dietary sodium intake in Mediterranean countries. The effect of substituting sodium chloride with potassium chloride, calcium chloride and magnesium chloride on some physicochemical characteristics of dry-cured ham during processing was evaluated.     

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

The paper investigates the degree of convergence between trained panelists and consumers with regard to overall quality assessment and acceptability, respectively. In particular, the main sensory drivers used by both groups of assessors in their valuations, are investigated: first, a Principal Component Analysis (PCA) is applied to identify main dimensions underlying sensory data, and second, the external preference mapping (PREFMAP) technique, that regress consumers’ hedonic valuations on the PCA sensory dimensions, is applied. A total of eight samples of dry-cured ham was analysed by 14 trained panelists and 213 consumers in a northern city of Spain (Zaragoza). The results showed that both, consumers and trained panelists make use of the same sensory attributes to elicit their assessments, which are crumbliness, softness, flavour and sweetness. However, trained assessors are able to discriminate better the quality across ham samples, as we would expect, according to a higher degree of expertise. Interestingly, the PREFMAP technique showed a certain degree of heterogeneity in consumers’ preferences, highlighting clusters with opposite liking trends.     

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

The effect of high pressure processing at 600 MPa on sliced and vacuum packaged commercial dry-cured ham was determined by analyzing the induced color changes, the physicochemical characteristics, the microbiological count and the changes in sensory attributes and also its effect on lipid oxidation measured through TBARS (thiobarbituric reactive substances), antioxidant enzyme activities and the content of fatty acid from total, free and phospholipid fractions. This effect was also studied during 50 days refrigerated storage with different light conditions. The high pressure processing at 600 MPa modified the color of dry-cured ham producing an increase in lightness L*-parameter. Many sensory attributes were also modified resulting in an increase in hardness, chewiness, brightness, odor intensity and saltiness, while reducing color intensity. High pressure produced a reduction in the aerobic count. The oxidative stability of the pressurized dry-cured ham was not altered as observed from the absence of differences in fatty acid contents and antioxidant enzyme activities. Initially pressurization produced a decrease in TBARS levels, however this effect was not found after 50 days of refrigerated storage.

Industrial relevance

The application of high hydrostatic pressure (HHP) in food technology is a useful tool to combine a minimal processing that increases the shelf-life of the food products, maintaining their safety and nutritional properties and with minimal changes in flavor or taste. This processing technology is very important to increase the safety of the sliced foods which are prone to the microbiological deterioration, as cured meat products and cooked ham. Pressurization of sliced dry-cured ham at 600 MPa has been shown effective reducing spoilage associated microorganisms. The present study was carried out to evaluate the oxidative stability, nutritional quality, safety and sensory attributes of dry-cured ham pressurized at 600 MPa. This is very important because the hypothesis that HHP does not affect to sensorial characteristics needs to be confirmed in different kind of foods. Also, the possible causes of the observed effects should be explained by the study of physic–chemical parameters. In this way the oxidative stability is an important issue because some authors claimed that HHP can increase oxidation in food containing lipids.     

A comparative study of boar taint in cooked and dry-cured meat

A comparative study of boar taint in cooked and dry-cured pig meat products was performed. Forty-eight cooked loins and 48 dry-cured hams from entire males and castrates were studied. The samples were classified according to the androstenone (AN) and skatole (SK) fat content determined using HPLC. A trained sensory panel evaluated taste, aroma, boar odour, boar flavour, juiciness, tenderness and fatness in cooked and dry-cured samples. Threshold levels of AN and SK to separate (P<0.05) entire and castrate samples according to their boar odour and flavour were determined. The effects of castration and processing on the eating quality were studied. Finally, the relationships among boar taint and other sensory attributes in cooked and dry-cured meat were compared. Results from these studies show that the eating quality of processed meat was affected negatively by boar taint. Threshold values were higher in dry-cured ham (2 μg g(-1) AN and 0.12 SK) than cooked loin (0.5 AN and 0.1 SK). AN and SK had a synergistic effect on boar odour and flavour in both products. AN had a greater influence than SK on the aroma and taste, especially in cooked meat. Boar odour was perceived more intensely than boar flavour in both of the products studied. Castration favoured fatness and improved the aroma and taste of cooked and dry-cured meat. The loss of aroma and taste due to boar taint was more noticeable in cooking than drying and curing. In dry-cured meat boar taint was associated with less aroma, taste, juiciness and tenderness. However, in cooked meat, boar taint affected the aroma and taste more strongly, but was not related with juiciness and tenderness, probably because these attributes are influenced by cooking.