Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791222 | Meat Science | 2015 | 6 Pages |
Abstract
The aim of this study was to assess the effect of immune-spaying on meat quality characteristics and fatty acid profile of dry-cured shoulders and loins by comparing Iberian Ã Duroc surgically spayed females, immune-spayed females and entire females. There were no significant differences on the physicochemical composition of dry-cured shoulders; however the intramuscular fat content of dry-cured loins was higher in immune-spayed females than entire ones, but not significantly different from spayed females. Immune-spayed females showed the highest values, which could improve the sensory quality of Iberian dry-cured loins, since it is considered an index of high quality. On the other hand, the PUFA content of both dry-cured shoulders and loins proved to be lower in immune-spayed than spayed females, which could prevent excessive fat oxidation responsible for rancidity. Therefore, immune-spaying could be a viable alternative to surgical spaying from the meat quality point of view.
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Authors
Rafael Gamero-Negrón, José Sánchez del Pulgar, Carmen GarcÃa,