6/19/2023 0 Comments Quartzcrystal characteristics ham![]() On the other hand, also the conventional image analysis represents an useful tool to the study of meat products’ appearance characteristics ( Sánchezet al., 2008 Fongaro et al., 2015), especially considering its cost effectiveness, consistency, speed and accuracy provided by its automated application ( Brosnan and Sun, 2004) The hyperspectral imaging (HSI) is a promising technology that allows to collect information about different physico-chemical properties ( ElMasry et al., 2012 Iqbal et al., 2013 Iqbal et al., 2014). In addition to the traditional color measurement (L*, a*, b* values in CIELAB colour space), various image processing techniques find widespread use as objective and non-destructive quality evaluation systems. Visual appearance is a key factor in the consumer perception of the sensory quality of meat and meat products. In addition, other involved factors concern the type of meat cut, type and amount of ingredients, injected volume of brine, rate and extent of tumbling, cooking time, and temperature ( Delahunty et al., 1997). pale-soft and exudative and dark-firm-dry meat) are avoided ( Aaslyng, 2002). Especially yield is associated with raw meat pH and raw material with extreme pH (i.e. ![]() The final quality of cooked ham depends on both the raw materials and the processing techniques. However, the sensory properties that characterize the product and strongly influence consumers’ choice are not well defined in these specifications ( Ministerial Decree, G.U. n 231, ).Īccording to Italian regulations, the specifications established for each class of product define the raw materials, allow ingredients and aromas, adopted processing method and some physical and sensory characteristics (visual recognition of major thigh muscles of the pork leg, water content, etc.). However, the Italian market offers a wide variety of cooked hams that are classified in three different commercial categories: cooked ham, “selected” and “high quality” cooked ham ( Ministerial Decree, G.U. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.Ĭooked pork ham as meat product made from entire pieces of muscle meat, belongs to the cured cooked meat category which after the curing process of the raw muscle meat, always undergoes heat treatment to achieve the desired palatability ( Heinz and Hautzinger, 2007).Ĭooked pork ham is a very common product that is consumed worldwide, and is the cured meat product most consumed in Italy ( ASSICA, 2014), even if it is not included among Protected Geographical Indications (PGI) or Protected Denominations of Origin (PDO) products. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. For these purposes, Italian products belonging to different categories (cooked ham, “selected” cooked ham and “high quality” cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an “electronic eye” and texture analyzer. ![]() In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements.
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