A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige"
View/Open
Author
Bianchi, Flavia
Gamper, Gerhard
Simoncini, Nicoletta
Virgili, Roberta
Spada, Lukas
Venir, Elena
Publication date
2022-04-27ISSN
0309-1740
Abstract
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
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
10
Publisher
Elsevier
Is part of
Meat Science
Citation
Bianchi, Flavia, Gerhard Gamper, Lidia Lozano, Nicoletta Simoncini, Roberta Virgili, Lukas Spada, and Elena Venir. 2022. "A Simple And Portable Method For On-Line Texture Measurement Of Italian “Speck Alto Adige”". Meat Science 190: 108831
Program
Fructicultura
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2552]
The following license files are associated with this item:
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/