title: Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time.
abstract: The aim of this study was to evaluate selected quality characteristics of a dry-cured lamb leg with different tumbling treatments after salting. The characteristics were measured at different processing times. Three batches of dry-cured lamb legs (nine legs per batch) were prepared with no-, short- and long-tumbling treatments, and microbial counts, NaCl, aw, proximate composition, pH, free fatty acids, water soluble nitrogen, volatile compounds, texture and colour were evaluated at days 1, 22 and 71 of processing. Furthermore, a descriptive sensory analysis (flavour and texture) was performed in the final product (day 71). Time-related changes were observed for most of the characteristics studied. The effect of tumbling was only observed for the sensory attribute pastiness that was higher in tumbled legs. Methyl-branched butanal was only detected in tumbled legs.
authors.affiliation: Institute of Agroindustry, Technological University of the Mixteca, Oaxaca, Mexico.
authors.forename: Luz H
authors.initials: LH
authors.lastname: Villalobos-Delgado
authors.affiliation: Department of Food Hygiene and technology, University of León, Campus Vegazana, s/n, 24007, León, Spain.
authors.forename: Irma
authors.initials: I
authors.lastname: Caro
authors.affiliation: Instituto de Ganadería de Montaña (CSIC-Universidad de León), Finca Marzanas, E-24346 Grulleros, León, Spain.
authors.forename: Carolina
authors.initials: C
authors.lastname: Blanco
authors.affiliation: Instituto de Ganadería de Montaña (CSIC-Universidad de León), Finca Marzanas, E-24346 Grulleros, León, Spain.
authors.forename: Lara
authors.initials: L
authors.lastname: Morán
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Lacombe Research Centre, 6000C&E Trail, Lacombe, Alberta T4L 1W1 Canada.
authors.forename: Nuria
authors.initials: N
authors.lastname: Prieto
authors.affiliation: Instituto Tecnológico Agrario, Junta de Castilla y León, Finca Zamadueñas, Ctra. Burgos, km. 119, E-47071 Valladolid, Spain.
authors.forename: Raul
authors.initials: R
authors.lastname: Bodas
authors.affiliation: Instituto de Ganadería de Montaña (CSIC-Universidad de León), Finca Marzanas, E-24346 Grulleros, León, Spain.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Giráldez
authors.affiliation: Department of Food Hygiene and technology, University of León, Campus Vegazana, s/n, 24007, León, Spain. Electronic address: jmato@unileon.es.
authors.forename: Javier
authors.initials: J
authors.lastname: Mateo
mesh_terms: D000328:Adult; D000818:Animals; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D008875:Middle Aged; D018482:Muscle, Skeletal / Q000737:chemistry; D034561:Sheep, Domestic; D012965:Sodium Chloride / Q000032:analysis*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water / Q000032:analysis; D055815:Young Adult
chemical_list: D055549:Volatile Organic Compounds; D014867:Water; D012965:Sodium Chloride
keywords: Meat ripening; Ruminant meat; Traditional meat products; Volatile compounds