Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (<i>Black</i>, purebred Iberian reared outdoors in Montanera system; <i>Red</i>, Iberian × Duroc crossed (50%) pigs reared outdoors in M...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/730 |
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| author | Rosario Ramírez Rebeca Contador Alberto Ortiz Susana García-Torres María Montaña López-Parra David Tejerina |
| author_facet | Rosario Ramírez Rebeca Contador Alberto Ortiz Susana García-Torres María Montaña López-Parra David Tejerina |
| author_sort | Rosario Ramírez |
| collection | DOAJ |
| description | The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (<i>Black</i>, purebred Iberian reared outdoors in Montanera system; <i>Red</i>, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system; and <i>White</i>, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being <i>Black</i> and <i>Red</i> presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP. |
| first_indexed | 2024-03-10T12:47:14Z |
| format | Article |
| id | doaj.art-399977d3898b4a56a43a88a18168742a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:47:14Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-399977d3898b4a56a43a88a18168742a2023-11-21T13:23:49ZengMDPI AGFoods2304-81582021-03-0110473010.3390/foods10040730Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum PackagingRosario Ramírez0Rebeca Contador1Alberto Ortiz2Susana García-Torres3María Montaña López-Parra4David Tejerina5Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainThe long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (<i>Black</i>, purebred Iberian reared outdoors in Montanera system; <i>Red</i>, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system; and <i>White</i>, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being <i>Black</i> and <i>Red</i> presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.https://www.mdpi.com/2304-8158/10/4/730pre-packaged sliced Iberian dry-cured hamcommercial categoriespig breed<i>Montanera</i>shelf lifesensory evaluation |
| spellingShingle | Rosario Ramírez Rebeca Contador Alberto Ortiz Susana García-Torres María Montaña López-Parra David Tejerina Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging Foods pre-packaged sliced Iberian dry-cured ham commercial categories pig breed <i>Montanera</i> shelf life sensory evaluation |
| title | Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging |
| title_full | Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging |
| title_fullStr | Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging |
| title_full_unstemmed | Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging |
| title_short | Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging |
| title_sort | effect of breed purity and rearing systems on the stability of sliced iberian dry cured ham stored in modified atmosphere and vacuum packaging |
| topic | pre-packaged sliced Iberian dry-cured ham commercial categories pig breed <i>Montanera</i> shelf life sensory evaluation |
| url | https://www.mdpi.com/2304-8158/10/4/730 |
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