Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

• Published in: Meat science Vol. 99; pp. 44 - 51
• Main Authors: Lorenzo, José M., Carballo, J.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-01-2015
• Subjects: Adipose Tissue - chemistry; Aldehydes - analysis; Animals; Desiccation; Dry-cured foal loin; Fatty Acids, Nonesterified - analysis; Food Handling - methods; Hardness; Horses; Humans; Lipolysis; Meat - analysis; Physico-chemical properties; Texture profile analysis; Volatile compounds; Volatile Organic Compounds - analysis; Texture profile analysis; Volatile compounds; Dry-cured foal loin; Physico-chemical properties; Lipolysis
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.08.013

Physico-chemical, textural, lipolytic and volatile compound changes that occur during the manufacture of dry-cured foal loin were studied. Hardness and chewiness increased significantly (P<0.001) from 1.67kg and 0.48kg ∗ mm to 18.33kg and 5.01kg∗mm, respectively during ripening process. The total average content of free fatty acid increased significantly (P<0.001), from 768.8mg/100g of fat in the loins immediately after the seasoning period to 1271.1mg/100g of fat at the end of the drying-ripening period. In the final product, aldehydes became the dominant volatile compounds.
•Physico-chemical changes during the manufacture of dry-cured foal loin were studied.•A decrease of L*, a* and b* values was observed as the ripening time increased.•Hardness and chewiness increased with processing time.•Total free fatty acids also increased during the manufacture.•Aldehydes, mainly heptanal, became the dominant volatiles in the final product.