Effect of Iberian x Duroc genotype on composition and sensory properties of dry-cured ham

BACKGROUND: Dry-cured ham quality from three different Iberian x Duroc genotypes was studied: GEN1, male Iberian x female Duroc 1; GEN2, male Duroc1 x female Iberian; GEN3, male Duroc2 x female Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DUI) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. RESULTS: Dry-cured hams from all genotypes had similar chemical composition. However, intramuscular fat of dry-cured hams from GEN3 was more unsaturated than that from GEN2, while GEN1 was intermediate. Lipid oxidation, measured as 2-thiobarbituric acid-reactive substances (TBARS) and hexanal content, was similar between genotypes. The colour of hams was affected by genotype; hams from GEN2 showed higher lightness (CIE L*) while those from GEN3 had a less intense colour (lower a* and C*). Texture measured instrumentally did not differ between genotypes; however, in the sensory analysis, panellists considered hams from GEN3 more fibrous, while those from GEN2 were considered juicier. Hams from GEN3 were also perceived as saltier and more acid. CONCLUSION: Genotype affected the quality of Iberian hams, with those from GEN3 being of lower quality, and this genotype was considered less suitable for the manufacture of Iberian dry-cured ham. (c) 2007 Society of Chemical Industry.