Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time–intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltines...

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Veröffentlicht in:	Meat science 2015-09, Vol.107, p.39-48
Hauptverfasser:	Lorido, Laura, Estévez, Mario, Ventanas, Jesús, Ventanas, Sonia
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Animals Body Composition Desiccation Dietary Fats - analysis Dry-cured hams Female Food Handling - methods Hardness Humans Intramuscular fat Male Meat - analysis Meat - standards Middle Aged Muscle, Skeletal Salt Sodium Chloride, Dietary - analysis Species Specificity Swine Taste Time–intensity
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Beschreibung
Zusammenfassung:	The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time–intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2015.03.025