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Food Science and Technology International
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The Anatomical Origin of Raw Meat Affects the Sensory and Chemical Characteristics of a Dry-Cured Beef Product: Cecina de León

C. Molinero

Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain, mardomma{at}itacyl.es

B. Martínez

Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain

B. Rubio

Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain

C. González-Fernández

Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain

M.D. García-Cachán

Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain

I. Jaime

Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos Plaza Misael Bañuelos s/n, 09001 Burgos, Spain

This study presents the chemical composition and physicochemical and sensory properties of Spanish Cecina de León manufactured from three anatomical retail cuts (knuckle or babilla, topside or tapa, and silverside or contra). The silverside samples presented significantly ( p<0.05) more fat, and in consequence, less protein, carbohydrate, and ash content than the knuckle and the topside. The fatty acid profiles showed the knuckle samples as having less oleic acid and less monounsaturated fatty acids ( p<0.05) and showed its ratio of polyunsaturated and saturated fatty acids as falling below dietary recommendations (>0.4). On the other hand, the knuckle and the silverside showed more balanced {omega} 6/{omega}3 ratio (3.5). No differences ( p>0.05) were found between any of the sensorial parameters, except the textural ones: hardness, pastiness, and chewiness being higher in the silverside. Intermuscular fat was also higher ( p<0.05) in this cecina.

Key Words: dry-cured beef • cecina • fatty acids • sensory analysis • texture

Food Science and Technology International, Vol. 14, No. 3, 225-232 (2008)
DOI: 10.1177/1082013208095690
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