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Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

2000; SAGE Publishing; Volume: 6; Issue: 3 Linguagem: Inglês

10.1177/108201320000600306

1532-1738

Ramón Cava, J. Ventanas, Jorge Ruiz, A.I. Andrés, Teresa Antequera,

Pharmacological Effects and Assays

The effects of pig rearing conditions (free-range system based on acorn and pasture versus confinement on a concentrate feed) and muscle location (biceps femoris and semimembranosus) on sensory characteristics of dry-cured Iberian hams were studied. Muscle samples were sensorily evaluated for appearance, texture, aroma and flavor attributes by a trained panel. Muscle location significantly affected texture and appearance traits. Semimembranosus muscle was harder, dryer and more fibrous than was biceps femoris muscle. Rearing conditions significantly affected sensory attributes related to fatty acid composition and lipid content of meat. Hams from free-range pigs showed higher scores in oiliness, brightness of the lean, marbling, and aroma and flavor traits than did hams from pigs raised in confinement.