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Food Science and Technology International
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Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

R. Cava

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda Universidad s/n, 10071 Cáceres, Spain, rcava{at}unex.es

J. Ventanas

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda Universidad s/n, 10071 Cáceres, Spain

J. Ruiz

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda Universidad s/n, 10071 Cáceres, Spain

A.I. Andres

Tecnología de los Alimentos, Escuela de Ingenerias Agrarias, Universidad de Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain

T. Antequera

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda Universidad s/n, 10071 Cáceres, Spain

The effects of pig rearing conditions (free-range system based on acorn and pasture versus confinement on a concentrate feed) and muscle location (biceps femoris and semimembranosus) on sensory characteristics of dry-cured Iberian hams were studied. Muscle samples were sensorily evaluated for appearance, texture, aroma and flavor attributes by a trained panel. Muscle location significantly affected texture and appearance traits. Semimembranosus muscle was harder, dryer and more fibrous than was biceps femoris muscle. Rearing conditions significantly affected sensory attributes related to fatty acid composition and lipid content of meat. Hams from free-range pigs showed higher scores in oiliness, brightness of the lean, marbling, and aroma and flavor traits than did hams from pigs raised in confinement.

Key Words: dry-cured Iberian ham • sensory evaluation • rearing conditions • muscle

Food Science and Technology International, Vol. 6, No. 3, 235-242 (2000)
DOI: 10.1177/108201320000600306
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M.R. Ramirez and R. Cava
Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian x Duroc Genotypes on Dry-cured Meat Products Quality
Food Science and Technology International, December 1, 2007; 13(6): 485 - 495.
[Abstract] [PDF]