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Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
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 Title & Authors
Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
Yim, Dong-Gyun; Hong, Doo-Il; Chung, Ku-Young;
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This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: YorkshireLandraceDuroc (YLD) and YorkshireBerkshireDuroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). YBD ham samples showed a higher and values than those from YLD, while YBD ham showed lower value (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). YLD ham displayed a superior quality than YBD. Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products.
Crossbred Pig;Dry-cured Ham;Physico-chemical Trait;
 Cited by
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