scholarly journals Quality Characteristics of Dry-cured Ham Made fromTwo Different Three-way Crossbred Pigs

2015 ◽  
Vol 29 (2) ◽  
pp. 257-262 ◽  
Author(s):  
Dong-Gyun Yim ◽  
Doo-Il Hong ◽  
Ku-Young Chung
Keyword(s):  
Quality Characteristics ◽  
Dry Cured Ham ◽  
Crossbred Pigs

EFFECT OF DANTROLENE SODIUM ON PORK QUALITY FROM PIGS STUNNED BY CAPTIVE-BOLT

1983 ◽  
Vol 63 (2) ◽  
pp. 299-302 ◽  
Author(s):  
T. S. YANG ◽  
M. A. PRICE ◽  
F. X. AHERNE ◽  
Z. J. HAWRYSH
Keyword(s):  
Key Words ◽  
Electric Shock ◽  
Muscle Relaxant ◽  
Biceps Femoris ◽  
Quality Characteristics ◽  
Pork Quality ◽  
Quality Traits ◽  
Dantrolene Sodium ◽  
Muscle Ph ◽  
Crossbred Pigs

Three groups, each consisting of six crossbred pigs weighing approximately 100 kg, were used to determine the effects of three preslaughter stunning methods on certain quality characteristics of the longissimus, semitendinosus and biceps femoris muscles. The three methods of stunning were captive-bolt, electric shock and oral dantrium (dantrolene sodium, a muscle relaxant) followed by captive-bolt. The three muscles were significantly different to each other in some of the quality traits, but the responses to treatments were similar in the three muscles. Without dantrium, captive-bolt stunning resulted in reduced muscle pH at 45 min postmortem and a greater water exudation in muscles at either 1 h or 24 h postmortem compared to electrically stunned pigs. Dantrium treatment followed by captive-bolt stunning eliminated these differences. Key words: Pigs, PSE, stunning, muscle relaxant, dantrolene

scholarly journals The Effects of Korean Traditional Sauces on Quality Characteristics of Hanwoo Semitendinosus Dry-cured Ham

2013 ◽  
Vol 33 (6) ◽  
pp. 757-762
Author(s):  
Pil-Nam Seong ◽  
Soo-Hyun Cho ◽  
Geun-Ho Kang ◽  
Dong-Hoon Kim ◽  
Beom-Young Park ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Dry Cured Ham

The effects of source population, feeding regimen, sex and day of slaughter on the muscle quality characteristics of British crossbred pigs

1984 ◽  
Vol 39 (3) ◽  
pp. 455-464 ◽  
Author(s):  
A. J. Kempster ◽  
D. G. Evans ◽  
J. P. Chadwick
Keyword(s):  
Quality Characteristics ◽  
Muscle Quality ◽  
Source Population ◽  
Slaughter Weight ◽  
Time Period ◽  
Commercial Breeding ◽  
Feeding Regimen ◽  
And Control ◽  
Visual Assessments ◽  
Crossbred Pigs

ABSTRACTData for 15 487 pigs taken from the first 8 years (1973–81) of the Meat and Livestock Commission's Commercial Pig Evaluation were used to examine the effects of sex, feeding regimen, slaughter weight and day of slaughter on muscle quality characteristics in 20 populations (pigs from different commercial breeding companies and control populations). The characteristics examined included pH measurements both at 45 min post mortem (pH,) and after overnight cooling (pH2), in the m. longissimus and m. semimembranosus. Visual assessments of m. longissimus colour and condition were also made.The overall mean for pH, in the m. longissimus was 6·34; 0·12 of pH, values were less than 6·0. The proportion of carcasses visually assessed as either pale or wet was 0·116, and 0·027 were assessed as both pale and wet.The populations were compared separately within each of three time periods (covering the full 8 years) since significant population × time period interactions were recorded for several characteristics. Within each period the populations differed significantly for all characteristics examined (P < 0·05); but with the exception of two extreme populations, the differences were relatively unimportant.The effects of sex, feeding regimen and slaughter weight were negligible but the effect of day of slaughter was very important: the s.d. of pH1 was reduced by 0·15 when calculated within day but by only 0·01 when adjusted for all other factors.Muscle quality characteristics were poorly correlated with carcass characteristics: the highest correlation within day of slaughter was −0·23, recorded between pH, and ham conformation score.

scholarly journals Comparison of Quality Characteristics in Dry-Cured Ham at Initial Stage of Distribution

2011 ◽  
Vol 53 (4) ◽  
pp. 377-385 ◽  
Author(s):  
Sang-Keun Jin ◽  
Il-Suk Kim ◽  
Mi-Ra Yang ◽  
In-Chul Hur ◽  
Dae-Seung Kim ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Initial Stage ◽  
Dry Cured Ham

Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 152-157 ◽  
Author(s):  
Silvia Grassi ◽  
Ernestina Casiraghi ◽  
Simona Benedetti ◽  
Cristina Alamprese
Keyword(s):  
Quality Characteristics ◽  
Low Protein ◽  
Dry Cured Ham ◽  
Protein Diets

scholarly journals Quality Characteristics of "Culatello-di-zippero", an Italian Dry Cured Ham

2006 ◽  
Vol 77 (3) ◽  
pp. 417-424
Author(s):  
Takamitsu MATSUNAGA ◽  
Kiyohiro SHIBATA ◽  
Ai SAIGA ◽  
Yuka KAKU ◽  
Ayato GOHARA ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Dry Cured Ham

Effect of Ultimate pH of Pig semimembranosus Muscle on the Quality Characteristics of Dry-cured Ham

2013 ◽  
Vol 24 (2) ◽  
pp. 141-146
Author(s):  
Pil-Nam Seong ◽  
◽  
Geun-Ho Kang ◽  
Soohyun Cho ◽  
Beom-Young Park ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Semimembranosus Muscle ◽  
Dry Cured Ham
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