Facultad de Veterinaria, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Calle Miguel Servet 177, 50013 Zaragoza, Spain.
Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avenida Montañana 930, 50059 Zaragoza, Spain.
Meat Sci. 2023 May;199:109125. doi: 10.1016/j.meatsci.2023.109125. Epub 2023 Jan 21.
A total of 32 fresh hams intended for the Spanish Protected Designation of Origin "Teruel ham" were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weight losses during the dry-curing process. After processing, 20 dry-cured hams (10 of each group) were chosen at random to assess instrumental and chemical characteristics. Hams from immunocastrated gilts tended (P = 0.057) to present lower weight losses, they were fattier (P < 0.05) at both subcutaneous and intramuscular levels and had lower (P < 0.05) water activity and volatile compounds that provide unpleasant odors than those from entire gilts. However, immunocastration increased (P < 0.05) slightly sodium chloride and sodium nitrite contents, being normal levels. Fatty acid profile was not significantly affected (P > 0.05). It can be concluded that, in general, immunocastration could be a good strategy in gilts to improve the quality of Teruel dry-cured ham.
总共使用了 32 个新鲜的火腿，用于评估仔猪免疫去势（与整个仔猪相比）对干腌过程中失重的影响。加工后，随机选择 20 个干腌火腿（每组 10 个）评估仪器和化学特性。免疫去势仔猪的火腿失重较低（P=0.057），皮下和肌肉水平的脂肪含量更高（P<0.05），水分活度和产生不良气味的挥发性化合物较低（P<0.05）。然而，免疫去势略微增加了（P<0.05）氯化钠和亚硝酸钠的含量，但仍处于正常水平。脂肪酸组成没有受到显著影响（P>0.05）。总的来说，免疫去势可以作为改善特鲁埃尔干腌火腿质量的一种良好策略。
