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Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

2017Journal article Open access
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dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorFernandes, Aline
dc.contributor.authorPereira, Etelvina
dc.contributor.authorManuel, Aristides
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:36Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:36Z
dc.date.issued2017
dc.description.abstractPhysicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7–5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.pt_PT
dc.description.sponsorshipWork included in the Portuguese PRODER research Project number 020260013013 “New goat and sheep processed meat products” BISOVICAP – Processing meat from pigs, sheep and goats, to produce new products. Ham and pâté, Project PROTEC, SI I&DT - Projects in Co-Promotion, n° 21511. The authors are grateful to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors are members of the MARCARNE network, funded by CYTED (ref. 116RT0503).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTeixeira, A.; Fernandes, Aline; Pereira, Etelvina; Manuel, Aristides; Rodrigues, Sandra (2017). Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. Meat Science. ISSN 0309-1740. 134, p. 163-169
dc.identifier.doi10.1016/j.meatsci.2017.08.002pt_PT
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/10198/15066
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectSheep
dc.subjectGoat
dc.subjectCured legs
dc.subjectChemical composition
dc.subjectFatty acids profile
dc.titleEffect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legsen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameTeixeira
person.familyNameRodrigues
person.givenNameAlfredo
person.givenNameSandra
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id651F-D964-32E1
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-id56195849200
person.identifier.scopus-author-id14048942500
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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