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Improving the quality of dry-cured sausages using pork from rustic breeds

Tietueen suppeat tiedot
dc.contributor.authorBanon, Sancho-
dc.contributor.authorBedia, Mario-
dc.contributor.authorAlmela, Elisabeth-
dc.contributor.authorMartinez, Pedro Jose-
dc.date.accepted2011-06-07-
dc.date.accessioned2013-03-19T11:09:30Z
dc.date.accessioned2025-05-31T01:17:36Z
dc.date.available2013-03-19T11:09:30Z
dc.date.created2010-08-11-
dc.date.issued2010-
dc.description.abstractThe use of pork from rustic pig breeds was tested to improve the quality of dry-cured fermented sausages. The quality of a salchichon/salami-type sausage manufactured with pork from Chato Murciano breed (CM) and Early White pig (EW) (Large White ~ Landrace breed) was compared. CM pork improved several quality characteristics of dry-cured fermented sausage. Significant (p . 0.05) differences between mean CM and EW values were found for total lipids, ash, collagen, water activity, total acidity, CIELab colour, proteolysis, fat acidity, fatty acid profile, total viable counts, lactic acid bacteria, Micrococacceae, moulds and yeasts, colour, odour, flavour, fattiness and acceptance. CM mainly intensified the reddening of sausage cuts and increased monounsaturated acids in fat. Acceptance was also better for CM, although odour and flavour were only slightly improved. The production of high-quality specialities of dry-cured meat products can contribute to the sustainable production of CM and similar rustic pig breeds, maintaining the genetic diversity of pig species.en
dc.description.accessibilityfeatureei tietoa saavutettavuudesta-
dc.description.dacok-
dc.description.stav-
dc.formatVerkkojulkaisu-
dc.format.bitstreamtrue
dc.format.pagerange240-251-
dc.format.size257-
dc.identifier.elss1795-1895-
dc.identifier.olddbid418107
dc.identifier.oldhandle10024/477125
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/88449
dc.identifier.urnURN:NBN:fi-fe2015090311367-
dc.languageeng-
dc.language.lsfin-
dc.publisherMTT Agrifood Research Finland-
dc.publisherThe Scientific Agricultural Society of Finland-
dc.publisher.placefi-
dc.publisher.placeJokioinen-
dc.publisher.placeHelsinki-
dc.relation.ispartofseriesAgricultural and Food Science-
dc.relation.issn1795-1895-
dc.relation.issn1459-6067-
dc.relation.numberinseries3-
dc.relation.volume19-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/477125
dc.subject.fteChato Murciano-
dc.subject.ftepig-
dc.subject.ftesalchichón-
dc.subject.ftesalami-
dc.subject.fteripening-
dc.subject.fteeating quality-
dc.titleImproving the quality of dry-cured sausages using pork from rustic breeds-
dc.typeb-
dc.type.bib1. Asiantuntijatarkastetut tieteelliset artikkelit-
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|-

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Agricultural and Food Science