Effect of Raw-meat Properties on Quality of Hunan Dry-cured Meat
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Abstract:
To compare the results of using commercial pork from crossbred pigs versus meat from local pigs on the quality of Hunan dry-cured meat, the longissimus dorsi muscle and pork belly from ternary crossbred commercial pigs (A and B, respectively) and local Ning-Xiang pigs (C and D, respectively) were used as the raw materials in this experiment to prepare Hunan dry-cured meat. The changes in the physicochemical indicators, meat color, and volatile components of the meat samples during the processing were measured. The results indicated that for the final dry-cured meat samples prepared from the two types of pig, the dry-cured meat samples prepared from crossbred commercial pork had a significantly higher water content than those prepared from local Ning-Xiang pork (A > C, B > D). However, an opposite trend was observed in nitrate and salt contents. Lower nitrate and salt contents were observed in the dry-cured meat samples prepared from crossbred commercial pork (A < C, B < D) than those in the samples prepared from local Ning-Xiang pork. The L* value decreased in all samples during drying, and the a* values of the dry-cured meat samples prepared from the longissimus dorsi muscles of both types of pork decreased in the beginning and then increased, whereas no significant change was observed in the a* values of the dry-cured meat samples prepared from pork belly. From samples A, B, C, and D, 40, 24, 54, and 23 volatile components were identified, respectively. These results revealed that the raw materials from different breeds of pig and different parts of the meat can affect the quality of Hunan dry-cured meat.
