Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Meat Quality Area, Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain.
Animal Production and Food Science Department, Agricultural Resources Research Institute (INURA), University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain.
Meat Sci. 2021 Sep;179:108531. doi: 10.1016/j.meatsci.2021.108531. Epub 2021 May 1.
The influence of various animal slaughter age and of pre-cure freezing times on the quality traits of dry-cured loins from Iberian × Duroc (IBxD) crossbreed animals was assessed. Three animal batches (n = 15) were selected (IBxD8, IBxD10 and IBxD12) to be slaughtered at the age of 8, 10 and 12 months, respectively. Following slaughter, longissimus thoracis et lumborum muscles were extracted and submitted to curing (T0) or freezing storage during three (T3) or six (T6) months prior to curing. The dry-cured loins from IBxD12 yielded lower intramuscular fat and lightness, a less saturated fatty acid profile and the highest hardness and shear force (P ≤ 0.05). The pre-cure freezing process increased weight loss, saturated fatty acids, lipid oxidation, and most of the textural parameters (P ≤ 0.05). So, both slaughter age and pre-cure freezing should be taken into account in order to obtain quality and productive performance.
评估了不同动物屠宰年龄和预腌制前冷冻时间对伊比利亚×杜洛克（IBxD）杂交动物干腌里脊肉品质特性的影响。选择了三个动物批次（n = 15），分别在 8、10 和 12 月龄时屠宰。屠宰后，取出背最长肌并进行腌制（T0）或在腌制前冷冻储存 3 个月（T3）或 6 个月（T6）。IBxD12 的干腌里脊肉的肌内脂肪和亮度较低，饱和脂肪酸谱较不饱和，硬度和剪切力最高（P ≤ 0.05）。预腌制前的冷冻过程增加了失重、饱和脂肪酸、脂质氧化和大多数质构参数（P ≤ 0.05）。因此，为了获得质量和生产性能，应考虑屠宰年龄和预腌制前的冷冻。
