title: Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.
abstract: The main objective of this study was to evaluate the effect of muscle type and frozen storage on the quality of restructured meat preparations from undervalued Iberian muscle to make use of meat from a high-quality and natural pig production system. The effect of two muscle types (i.e. white-glycolytic (W) and red-oxidative (R)) and frozen storage (lasting 0, 30, 60 and 90 days) on quality characteristics were assessed. Significant differences were found between the W and R Iberian restructured preparations in most physicochemical and some colour, texture and sensory traits, and in the fatty acid profile and oxidative measurements, suggesting that the R muscles are more suitable; however, the microbial contamination should be reduced. Frozen storage reduced but did not eliminate the initial microbial contamination, and it enhanced some quality traits in the Iberian restructured preparations, i.e. increased a* values, cohesiveness and juiciness and decreased adhesiveness and pastiness, without negatively affecting any parameter. Thus, frozen Iberian restructured preparations are recommended to be commercialized. In addition, the implementation or revision of Hazard Analysis and Critical Control Point is recommended to reduce microbial contamination.
authors.affiliation: Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain.
authors.forename: Teresa
authors.initials: T
authors.lastname: Antequera
authors.affiliation: Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain triny@unex.es.
authors.forename: Trinidad
authors.initials: T
authors.lastname: Pérez-Palacios
authors.affiliation: Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain.
authors.forename: Elena
authors.initials: E
authors.lastname: Rodas
authors.affiliation: Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Rodríguez
authors.affiliation: Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain.
authors.forename: Juan J
authors.initials: JJ
authors.lastname: Córdoba
mesh_terms: D000818:Animals; D003116:Color; D005227:Fatty Acids / Q000032:analysis / Q000378:metabolism*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D005615:Freezing; D006801:Humans; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis / Q000145:classification / Q000382:microbiology / Q000592:standards; D009132:Muscles / Q000378:metabolism; D013552:Swine; D014867:Water / Q000032:analysis
chemical_list: D005227:Fatty Acids; D014867:Water
keywords: Undervalued Iberian pork; frozen storage; red-oxidative muscle; restructured; white-glycolytic muscle