Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here to sign up for SAGE Journal Email Alerts today!

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Molinero, C.
Right arrow Articles by Jaime, I.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

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
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?