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Food Science and Technology International
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Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines

E. Muriel

J. Ruiz

D. Martin

M. J. Petron

T. Antequera

Food Science, School of Veterinary Sciences, University of Extremadura, Campus Universitario s/n, 10071 Caceres, Spaintantero{at}unex.es

The influence of the line of Iberian pigs (Entrepelado, Lampino, Retinto and Torbiscal) on dry-cured loin sensory traits and its relationship with several physico-chemical characteristics were analysed. Entrepelado and Lampino lines showed a higher intramuscular fat content (P 1/4 0.034). These lines reached the highest 0.010) and flavour (P 1/4 scores for brightness (P 1/4 0.005), odour intensity (P 1/4 0.043), marbling (P 1/4 0.017). Weight losses showed a positive relationship with some texture features, as hardness and dryness, and a negative one with juiciness according to the principal component analysis (PCA). Marbling was positively linked to odour intensity, juiciness and flavour intensity. These latter sensory traits have been previously linked to dry-cured meat products acceptability. Thus, dry-cured loins from Entrepelado and Lampino Iberian pigs seem to have better sensory profiles, mainly due to their more intense marbling.

Key Words: sensory analysis • dry-cured loin • Iberian pig lines • intramuscular fat • marbling

Food Science and Technology International, Vol. 10, No. 2, 117-123 (2004)
DOI: 10.1177/1082013204043766
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[Abstract] [PDF]