Girona, Spain
Girona, Spain

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Kondjoyan A.,French National Institute for Agricultural Research | Kohler A.,Norwegian University of Life Sciences | Kohler A.,Nofima AS | Realini C.E.,IRTA Finca Camps i Armet | And 7 more authors.
Meat Science | Year: 2014

Heating of beef muscles modifies the water content, the micronutrient content and the colour of beef meat. Juice expelling and loss of water soluble micronutrients were predicted by combined transfer-kinetics models. Kinetics modeling and crust formation are needed to progress toward a reliable prediction of HAAs formation. HAAs formation in uniformly heated beef meat slices was compared with the values issued from the kinetic models developed in literature in liquid systems. The models of literature were adapted to meat slices but the parameter values were different from those determined in liquid systems. Results in meat slices were confronted to the HAAs formation at the surface of bigger meat pieces subjected to air roasting conditions. The transposition of the results from the meat slices towards the bigger meat pieces was not direct because the formation of HAAs was affected by the thickening of the crust and the migration of precursors. © 2013 Elsevier Ltd.


The aim of this study was to investigate the effect of a 10-day ageing at 302C on the texture of dry-cured hams processed at temperatures up to 182C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24h post-mortem: Low pH<5.7, Medium pH=5.7pH5.9, and High pH>5.9), three salting times (6d, 10d and 14d) and two ageing temperatures (18C and 30C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pH(SM24)<5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18C for 12 months without affecting the product flavour.


Fulladosa E.,IRTA. Finca Camps i Armet | Garriga M.,IRTA. Finca Camps i Armet | Martin B.,IRTA. Finca Camps i Armet | Guardia M.D.,IRTA. Finca Camps i Armet | And 2 more authors.
Meat Science | Year: 2010

This paper describes the physicochemical and microbiological parameters and volatile profile of the muscles surrounding the coxofemoral joint which are affected with hollow defect when compared to the part of muscles nearby which did not show this defect. Differences of the same parameters between both areas in dry-cured hams without this defect were also analyzed. Gram-positive catalase-positive cocci were the predominant flora in the muscles affected with hollow defect, with the main species being Staphyloccocus equorum, Staphylococcus nepalensis and Staphylococcus xylosus. Lactic acid bacteria, Listeria monocytogenes and Staphylococcus aureus were <2 log CFUg-1 and Salmonella spp. was not detected. Volatile profile of samples affected with hollow defect had higher amounts of compounds such as esters, pyrazines, sulfurs and furans. There was a positive correlation between the amount of ester compounds and the hollow defect intensity. Moisture content was lower and pH values were higher in affected areas than in unaffected areas. © 2010 The American Meat Science Association.


PubMed | IRTA. Finca Camps i Armet
Type: Journal Article | Journal: Meat science | Year: 2010

This paper describes the physicochemical and microbiological parameters and volatile profile of the muscles surrounding the coxofemoral joint which are affected with hollow defect when compared to the part of muscles nearby which did not show this defect. Differences of the same parameters between both areas in dry-cured hams without this defect were also analyzed. Gram-positive catalase-positive cocci were the predominant flora in the muscles affected with hollow defect, with the main species being Staphyloccocus equorum, Staphylococcus nepalensis and Staphylococcus xylosus. Lactic acid bacteria, Listeria monocytogenes and Staphylococcus aureus were <2 log CFU g(-1) and Salmonella spp. was not detected. Volatile profile of samples affected with hollow defect had higher amounts of compounds such as esters, pyrazines, sulfurs and furans. There was a positive correlation between the amount of ester compounds and the hollow defect intensity. Moisture content was lower and pH values were higher in affected areas than in unaffected areas.


PubMed | IRTA. Finca Camps i Armet
Type: Journal Article | Journal: Meat science | Year: 2011

The aim of the study was to quantify the effect of meat quality characteristics and some processing conditions on the softness of dry-cured biceps femoris (BF) muscles. The BF muscles were dissected from forty hams and classified according to their pH(BF) into three groups: LpH (pH<5.66), MpH (5.66pH6.00) and HpH (pH>6.00). BF muscles within each pH(BF) group were distributed into three different Salting levels (1%, 2% or 4% of added NaCl). Muscles were salted, vacuum-packed and stored at 3C for 30 days. The post-salting BF muscles were classified into two intramuscular fat (IMF) levels: Low (IMF<4%) and High (IMF4%). Thereafter, the muscles were divided into two pieces and dried at two of the three different Drying levels (1.5, 2 and 2.5g H(2)O/g desalted dry matter). Then, each piece was divided into two samples that were packed in N(2) and stored at 5C or 30C for 1 month. Stress Relaxation was used to evaluate texture. Dry-cured BF muscles with initial pH>6.0, with IMF>4% or with added NaCl levels less than 2% were more prone to show soft texture. Softness in dry-cured muscles can be reduced by applying an ageing temperature of 30C for 30 days, despite increasing proteolysis. The softness reduction by ageing at 30C compared with 5C is expected to be higher when applied to drier samples, which show a smaller increase in proteolysis.

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