A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige"
Visualitza/Obre
Autor/a
Bianchi, Flavia
Gamper, Gerhard
Simoncini, Nicoletta
Virgili, Roberta
Spada, Lukas
Venir, Elena
Data de publicació
2022-04-27ISSN
0309-1740
Resum
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
Tipus de document
Article
Versió del document
Versió publicada
Llengua
Anglès
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
10
Publicat per
Elsevier
Publicat a
Meat Science
Citació
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
Programa
Fructicultura
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