Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing
Eva Salazar A B , José M. Cayuela A , Adela Abellán A and Luis Tejada A
+ Author Affiliations
- Author Affiliations
A Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, 30107 Guadalupe, Murcia, Spain.
B Corresponding author. Email: esalazar@ucam.edu
Animal Production Science 59(6) 1161-1167 https://doi.org/10.1071/AN17280
Submitted: 3 May 2017 Accepted: 9 May 2018 Published: 1 August 2018
Abstract
Non-protein nitrogen (NPN) and free amino acids (FAA) were analysed in dry-cured loin obtained from the native pig breed Chato Murciano (CM) during processing. In addition, a comparison was drawn between the NPN and FAA values obtained in CM and those obtained in dry-cured loin from a modern crossbreed pig genotype (CG) at commercialisation times (between 30 and 60 days of processing). Processing time affected NPN, total FAA concentration, and all FAA studied, except arginine, histidine and lysine. The breed affected both NPN and total FAA, as superior values were observed in CM at Day 30. From this moment onward, proteolysis was more intense in CG than in CM. At Day 30, the concentration of most amino acids, except for lysine and arginine, was higher in CM. Whereas the concentration of all amino acids, except serine, histidine and methionine + tryptophan, was higher in CG at Day 60. The breed affected proteolytic activity in dry-cured loin. The results suggested that, from the point of view of proteolysis, the optimum processing time for CM dry-cured loin is 45 days.
Additional keywords: meat eating quality, meat processing, pigs.
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