Journal
MEAT SCIENCE
Volume 99, Issue -, Pages 44-51Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.08.013
Keywords
Dry-cured foal loin; Lipolysis; Physico-chemical properties; Texture profile analysis; Volatile compounds
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Funding
- Xunta de Galicia [FEADER 2013/42]
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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/100 g of fat in the loins immediately after the seasoning period to 1271.1 mg/100 g of fat at the end of the drying-ripening period. In the final product, aldehydes became the dominant volatile compounds. (C) 2014 Elsevier Ltd. All rights reserved.
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