Caracterização de presunto curado tipo espanhol

Abstract

The processed meat products of high quality, especially dry-cured hams of swine, has its production originating from European countries and so it is great demand for this product that is gaining popularity by the other countries, with Spain leading this production. The aim of this study was to characterize Spanish dry-cured hams produced experimentally in Rio Grande do Sul, through the development of methodology for sensory training panel, and to characterize the sensory and physicochemical quality of this product. Eight treatments Spanish dry-cured hams were analyzed at 24 months of maturation, which had two variables: salt concentration and diet of animals. The sensory panel was formed by judges selection by testing as: recognition of odors and tastes primary and triangular test. The panel held the sensory profile of the dry-cured ham and found that there isn’t significant difference between treatments for the attributes of aroma and flavor, were significant differences in the appearance (marbling) and also for texture attributes. The physicochemical analysis of moisture and texture, only treatments T3-70% and T3100% had no significant difference between the concentrations of salt, since for intramuscular fat only the control treatment (T1-70% and T1-100 %) was not significantly different between treatments. The pH, color fat and color muscle had similar results to those found in the literature for this product. Concluded that it was possible to characterize physicochemical and sensory dry-cured ham type Spanish.