| Literature DB >> 24553493 |
Luz H Villalobos-Delgado1, Irma Caro2, Carolina Blanco3, Lara Morán3, Nuria Prieto4, Raul Bodas5, Francisco J Giráldez3, Javier Mateo6.
Abstract
The aim of this study was to evaluate selected quality characteristics of a dry-cured lamb leg with different tumbling treatments after salting. The characteristics were measured at different processing times. Three batches of dry-cured lamb legs (nine legs per batch) were prepared with no-, short- and long-tumbling treatments, and microbial counts, NaCl, aw, proximate composition, pH, free fatty acids, water soluble nitrogen, volatile compounds, texture and colour were evaluated at days 1, 22 and 71 of processing. Furthermore, a descriptive sensory analysis (flavour and texture) was performed in the final product (day 71). Time-related changes were observed for most of the characteristics studied. The effect of tumbling was only observed for the sensory attribute pastiness that was higher in tumbled legs. Methyl-branched butanal was only detected in tumbled legs.Entities:
Keywords: Meat ripening; Ruminant meat; Traditional meat products; Volatile compounds
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Year: 2014 PMID： 24553493 DOI： 10.1016/j.meatsci.2014.01.015
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209