Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham
✍ Scribed by Fernandez, X; Mourot, J; Lebret, B; Gilbert, S; Monin, G
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 117 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
The present study is part of a project which aims to examine the in¯uence of intramuscular fat (IMF) content on the sensory attributes and consumer acceptability of pork. An experiment was conducted to evaluate the in¯uence of IMF level in muscle semimembranosus (SM) on the composition of its lipid fraction and on the sensory qualities and consumer acceptability of cured cooked hams. Thirty-two carcasses were selected 24 h after slaughter from 125 Duroc  Landrace castrated male pigs showing large variability in SM muscle IMF content and were assigned to four IMF groups: 2%, 2±3%, 3±4% and b4%. Cured cooked ham slices were evaluated by a trained expert panel of 12 members and by a group of 56 consumers. Results from lipid analyses indicate that (i) an increase in IMF content was almost entirely re¯ected by an increase in the triglyceride content of the muscle and (ii) higher IMF levels were associated with higher free fatty acid and monoglyceride and lower cholesterol levels. The sensory evaluation of marbling signi®cantly increased with IMF level, whereas other sensory qualities were unaffected. High IMF levels signi®cantly depreciated the consumer perception of fat, aspect, taste and smell of ham slices. Overall, slices with the highest IMF levels got the least favourable rating by consumers. The present study indicates that increased IMF levels in muscle semimembranosus do not have signi®cant effects on the sensory attributes of cured cooked hams, apart from the perception of marbling. However, high IMF levels have detrimental effects on the acceptability by consumers.