Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 drycured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire×Duroc (LYD; n=10)] and different processing s...

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Veröffentlicht in:Food science of animal resources 2021-05, Vol.41 (3), p.402-415
Hauptverfasser: Seo, Jin-Kyu, Ko, Jonghyun, Park, Junyoung, Eom, Jeong-Uk, Yang, Han-Sul
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container_title Food science of animal resources
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creator Seo, Jin-Kyu
Ko, Jonghyun
Park, Junyoung
Eom, Jeong-Uk
Yang, Han-Sul
description This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 drycured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire×Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Dry-cured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p
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Physicochemical properties of 20 drycured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire×Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Dry-cured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p&lt;0.05). Redness and yellowness were higher for Berkshire than LYD (p&lt;0.05). Lipid oxidation and lightness did not affect by pig breed during processing stages (p&gt;0.05). However, sulfhydryl content was significantly higher in Berkshire compared to the LYD after dry-ripened for 15 days (p&lt;0.05). The concentration of total free amino acids and fatty acids was higher for Berkshire during all processing stages (p&lt;0.05). 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title Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
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