A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige”

Texture is a relevant parameter for the assessment of cured ham's quality. In this study a rapid on-line instrumental technique for the measurement of the texture of pieces of cured smoked ham intended for sale as “Speck Alto Adige” PGI was developed. Speck samples were subjected to a compressi...

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Bibliographic Details
Published in:Meat science 2022-08, Vol.190, p.108831-108831, Article 108831
Main Authors: Bianchi, Flavia, Gamper, Gerhard, Lozano, Lidia, Simoncini, Nicoletta, Virgili, Roberta, Spada, Lukas, Venir, Elena
Format: Article
Language:English
Subjects:
Consistency
Hardness
Physico-chemical parameters
Sensory evaluation
Speck
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Summary:Texture is a relevant parameter for the assessment of cured ham's quality. In this study a rapid on-line instrumental technique for the measurement of the texture of pieces of cured smoked ham intended for sale as “Speck Alto Adige” PGI was developed. Speck samples were subjected to a compression test using a portable Shore A tester, and instrumental data were compared with conventional texture analyses (texture profile analysis and stress relaxation test) and with sensory evaluations. First, a hardness range in which a threshold value could be identified for the eligibility of 120 speck samples for the “Speck Alto Adige” PGI indication was established; afterwards, a Shore A hardness threshold value of 48 was defined based on measurements of more than 1000 samples. These findings may help manufacturers to determine the textural properties of Speck, based on a simple and rapid instrumental analysis. [Display omitted]
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.108831