Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham |
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| Authors: | Tabilo G Flores M Fiszman S M Toldra F |
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| Affiliation: | 1. Pontifical Catholic University of Rio de Janeiro (PUC-Rio), Department of Chemistry, Rio de Janeiro 22451-900, Brazil;2. University of Puerto Rico — Medical Sciences Campus, Department of Biochemistry, Puerto Rico;3. Center for Environmental and Toxicological Research, San Juan 00936, Puerto Rico;4. Instituto Federal do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil;1. Department of Animal Medicine and Surgery, Faculty of Veterinary Medicine, Regional Campus of International Excellence, “Campus Mare Nostrum”, University of Murcia, Murcia, Spain;2. Department of Public Health, Sanitary and Consumption Office, Murcia Town Council, Ronda de Levante 11, 30008 Murcia, Spain;1. College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China;2. Key Laboratory of Chemical Biology of Jiangxi Province, Nanchang 330022, China |
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| Abstract: | Texture measurements by instrumental texture profile analysis (TPA) and protein degradation analysis by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different post-mortem meat qualities categories (PSE, RSE, RFN and DFD). The main differences were observed in dry-cured hams from PSE and RFN meat qualities. Penetration force (80%), hardness, springiness, cohesiveness and chewiness, were significantly lower (P<0.05) in PSE than in RFN quality classes. The rate of the ripening process was affected as a higher proteolysis and absence of fragments at 150 and 85 KDa in PSE in relation to RFN classes, and with an intermediate proteolysis of RSE and DFD classes. The effect of sex was observed as a significant (P<0.05) low hardness in the hams obtained from female pigs. The duration of the ripening, for a better uniformity in dry-cured ham production, should be adapted to the initial pH and to drip loss parameters of the raw material. |
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