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Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg04:Educação de Qualidade
datacite.subject.sdg02:Erradicar a Fome
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorDias, Luís G.
dc.contributor.authorLeite, Ana
dc.contributor.authorLorenzo, José M.
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorMateo, Javier
dc.date.accessioned2025-11-07T16:04:07Z
dc.date.available2025-11-07T16:04:07Z
dc.date.issued2025
dc.description.abstractThe aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types (semimembranosus (SM), biceps femoris (BF) and semitendinosus (ST)) used to produce dry-cured Bísaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly related to the different drying degrees and the intramuscular fat and collagen contents of the fresh muscles. Additionally, the type of muscle had a significant influence on the polyunsaturated fatty acids, such that the muscle with the highest fat content (ST) had the lowest PUFA content and vice versa. There were strong significant differences in the total content of volatile compounds derived from the Strecker reaction, which was higher in the ST muscle, and in the proportions of these compounds with different functional groups. The amount of sulfur compounds was also affected by the muscle type and was higher in the SM muscle. Due to the great impact of Strecker-derived and sulfur compounds on the flavor of the cured hams, these differences would affect the flavor perception of the different muscles. The variability between muscles in composition, fatty acids and volatile compounds allowed for discrimination of the samples by muscle type using multivariate analysis.eng
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020); GAIN (Axencia Galega de Innovación) for supporting this article (grant number IN607A2019/01); and the Laboratory of Carcass and Meat Quality of the Agriculture School of the Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The grants of L.V. and A.L. are due to NORTE-01-0247-FEDER-072234. The authors (S.S.Q.R., J.M.L., L.G.D. and A.T.) are members of the Healthy Meat network, funded by CYTED (ref: 119RT0568). This study is part of a project between a research center (the Carcass and Meat Quality and Technology Laboratory of the Agrarian School of Bragança) and the meat manufacturing industry (Bísaro Salsicharia Tradicional®) to develop and add value to animals reared in the extensive system and create new processed meat products.
dc.identifier.citationVasconcelos, Lia; Dias, Luís G.; Leite, Ana; Teixeira, Alfredo; Rodrigues, Sandra; Mateo, Javier (2025). Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles. Foods. ISSN 2304-8158. 14:14, p. 1-18
dc.identifier.doi10.3390/foods14142474
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/35005
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/
dc.subjectPhysicochemical characteristics
dc.subjectFatty acid profile
dc.subjectVolatile compounds
dc.subjectBísaro breed
dc.subjectDry-cured ham
dc.subjectMuscle type
dc.titleDry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscleseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage18
oaire.citation.issue14
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameVasconcelos
person.familyNameDias
person.familyNameLeite
person.familyNameTeixeira
person.familyNameRodrigues
person.givenNameLia
person.givenNameLuís G.
person.givenNameAna
person.givenNameAlfredo
person.givenNameSandra
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id2015-35EF-B2C9
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person.identifier.ciencia-id1C15-1046-A5B0
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person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id14048942500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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