Sirtori, Francesco published the artcileEffects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’, Safety of 3-(Methylthio)propan-1-ol, the main research area is Cuore Di Spalla genotype sensory property food.
The aim of this work was to determine the chem., phys. and sensorial characteristics of a cured product called ‘Cuore di Spalla’, resulting from two different pig genotypes (G) and two salting times (S). Fourteen Duroc × Large White (D × LW) and 14 Cinta Senese × Large White (CS × LW), reared in the same condition in outdoor and fed com. mixture The animals were slaughtered at 10 mo of age which corresponds to an average live weight of 143 ± 15 kg for D × LW and 122 ± 15 kg for CS × LW. The right shoulders were salted for 3 days (L) and the left ones for 5 days (H). Phys. (color, texture profile anal.), chem. (moisture; crude protein; IMF; ash; salt; total lipids; fatty acids) and sensorial analyses (by panellists’ group) as well as volatile compounds profile (by SPME-GC-MS technique) were determined at the end of seasoning period. The genotype affected product’s size (1484.3 vs 1857.1 g of final weight for CS × LW and D × LW resp.), chem. characteristics and texture (cohesiveness 0.50 vs 0.53 and springiness 6.73 vs 7.12 for CS × LW and D × LW resp.). Aromatic profile was less affected by the factors considered or at least the panellists were not able to discriminate the effect. The main family of volatile compounds affected by genotype was alcs. Salting time seemed to affect only the parameters closely related to salt (16.52 vs 15.33% of salt and 5.15 vs 4.35 for saltiness in H vs L resp.).
Italian Journal of Animal Science published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts