This study presents the chemical composition and physicochemical and sensory properties of Spanish Cecina de León manufactured from three anatomical retail cuts (knuckle or babilla, topside or tapa, and silverside or contra). The silverside samples presented significantly ( p<0.05) more fat, and in consequence, less protein, carbohydrate, and ash content than the knuckle and the topside. The fatty acid profiles showed the knuckle samples as having less oleic acid and less monounsaturated fatty acids ( p<0.05) and showed its ratio of polyunsaturated and saturated fatty acids as falling below dietary recommendations (>0.4). On the other hand, the knuckle and the silverside showed more balanced ω 6/ω3 ratio (3.5). No differences ( p>0.05) were found between any of the sensorial parameters, except the textural ones: hardness, pastiness, and chewiness being higher in the silverside. Intermuscular fat was also higher ( p<0.05) in this cecina.
Bartsch H., Nair J. and Andowen R.W. (1999). Dietary polyunsaturated fatty acids and cancers of the breast and colorectum: emerging evidence for their role as risk modifiers . Carcinogenesis20: 2209-2218.
2.
Bligh E.G. and Dyer W.J. (1959). A rapid method of total lipid extraction and purification . Canadian Journal Biochemistry and Physiology37: 911-917.
3.
Bonnet M. and Kopp J. (1984). Dossage du collagene dans les tissue conjontives, la viande et les produits carnes. Cahiers Techniques du INRA5: 19-30.
4.
Breene W.M. (1975). Application of texture profile analysis to instrumental food texture evaluation. Journal of Texture Studies6: 53-82.
5.
CIE (1976). International Commission on Illumination, Colorimetry: official recommentadions of the International Commision on Illumination. Publication CIE No. 15 (E-1.3.1)Paris, France: Bureau Central de la CIE.
6.
Department of Health (1994). Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subject No. 46London: Her Majesty's Stationery Office.
7.
Enser M. (2001). The role of fats in human nutrition. In: Rossell B. (ed.), Oils and Fats. Animal Carcass Fats, Vol. 2. Leatherhead, Surrey, UK: Leatherhead Publishing, pp. 77-122.
8.
Fernandez M., Ordóñez J.A., Cambero I., Santos C., Pin C. and De la Hoz L. (2007). Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chemistry102: 107-112.
9.
Forcen R., Perez J.A., Gago M.A. and Aranda V. (1993). Evolución del color en los períodos de salado y postsalado en la elaboración de jamon curado. Anales de Investigación del Master de Ciencia y Tecnología de Alimentos3: 545-562.
10.
García I., Diez V. and Zumalacarregui J.M. (1998). Changes in protein during the ripening of Spanish dried beef cecina. Meat Science46: 379-385.
11.
García I., Zumalacarregui J.M. and Díez V. (1995). Microbial succession and identification of Micrococcaceae in dried beef cecina, an intermediate moisture meat product. Food Microbiology12: 309-315.
12.
Greenwald P., Clifford C.K. and Milner J.A. (2001). Diet and cancer prevention. European Journal of Cancer37: 948-965.
13.
González-Martín I., Gonzalez-Perez C., Hernandez-Mendez J. and Alvarez-García N. (2002). Mineral analysis (Fe, Zn, Ca, Na, K) of fresh Iberian pork loin by near infrared reflectance spectrometry: determination of Fe, Na and K with a remote fibre-optic reflectance probe . Analytica Chimica Acta468: 293-301.
14.
Gutierrez E., Domínguez M.C. and Zumalacarregui J.M. (1988). Chemical characteristics of dried beef cecina manufactured in the province of Leon (Spain). Anales de la Facultad de Veterinaria de León34: 111-118.
15.
Hierro E., De la Hoz L. and Ordóñez J.A. (2004). Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chemistry85: 649-657.
16.
Hunt H. ( 1977). Profile of fibre types and related properties of bovine muscles. Journal of Food Science42: 513-516.
17.
ISO (International Organization for Standarization) (1973). Determination of total fat content, ISO 1443:1973 standard. In: International Standards Meat and Meat Product . Genèva, Switzerland: International Organization for Standarization.
18.
ISO (International Organization for Standarization) (1975). Determination of nitrite content, ISO 2918:1975 standard. In: International Standards Meat and Meat Product . Genèva, Switzerland: International Organization for Standarization.
19.
ISO (International Organization for Standarization) (1978). Determination of Nitrogen Content, ISO 937:1978 Standard. Genèva, Switzerland: International Organization for Standarization.
20.
ISO (International Organization for Standarization) (1996). Determination of Chloride Content-Part 1: Vollhard Method, ISO 1841-1:1996 Standard. Genèva, Switzerland: International Organization for Standarization.
21.
ISO (International Organization for Standarization) (1997). Determination of Moisture Content, ISO 1442:1997 Standard. Genèva, Switzerland: International Organization for Standarization.
22.
ISO (International Organization for Standarization) (1998). Determination of Ash Content, ISO 936:1998 Standard . Genèva, Switzerland: International Organization for Standarization.
23.
Junta de Castilla y Leon (1994). Order of 17th January 1994, by which the Regulation of Specific Denomination Cecina de León and its Regulatory Board. Official Bulletin of Castile and Leon, 21 November 1994, pp. 444-450.
24.
Klont R.E., Brocks L. and Eikelenboom G. (1998). Muscle fibre type and meat quality. Meat Science49: 219-229.
25.
Lara J.A.F., Senigalia S.W.B., Oliveira T.C.R.M., Dutra I.S., Pinto M.F. and Shimokomaki M. (2003). Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats. Meat Science65: 609-613.
26.
Morrison W.R. and Smith L.M. (1964). Preparation of fatty acid methyl esters and dimethyl acetals from lipids with boron fluoride-methanol. Journal of Lipids Rearch5: 600-608.
27.
Muñoz de Chavez J.A. and Ledesma S. (2002). Tablas de valor nutritivo de los alimentos. In: Los alimentos y sus nutrientes. Tablas de valor nutritivo de alimentos . Mexico: McGraw-Hill Interamericana .
28.
Ouali A. (1991). Sensory quality of meat as affected by muscle biochemistry and modern technologies. In: Fiems L.O., Cottyn B.G. and Demeyer D.I. (eds), Animal Biotechnology and the Quality of Meat Production. Amsterdam: Elsevier Science Publishers, pp. 85-105.
29.
Palakurthi S.S., Fluckiger R., Aktas H., Changolkar A.K., Shahsafaei A., Harneit S., Kiuc E. and Halperin J.A. (2000). Inhibition of translation initiation mediates the anticancer effect of the n-3 polyunsaturated fatty acid eicosapentaenoic acid. Cancer Research60: 2919-2925.
30.
Paleari M.A., Beretta G., Colombo F., Foschini S., Bertolo G. and Camisasca S. (2000). Buffalo meat as a salted and cured product. Meat Science54: 365-367.
31.
Paleari M.A., Moretti V.A., Beretta G., Mentasti T. and Bersani C. (2003). Cured products from different animal species. Meat Science63: 485-489.
32.
Pedersen M., Eggen K. and Host V. (1996). A study on the biochemical composition of different bovine muscles. In: Proceedings 42th International Congress of Meat Science and Technology, September 1-6, Lillehammer, Norway, pp. 72-73.
33.
Presidencia del Gobierno (1979). Order of 31st July 1979, which establishes the official methods of analysis of oils and fats, meat products, cereals and related products, fertilisers, phytosanitary products, dairy products, animal feed, water and grape-related products. Boletín Official del Estado, 29 August 1979, pp. 20221-20247.
34.
Renerre M. (2000). Oxidative processes and myoglobin. In: Deker E., Faustman C. and Lopez-Bote C.J. (eds), Antioxidants in Muscle Foods. New York: Wiley and Sons, pp. 113-133.
35.
Rodríguez Lazaro D., Capita R., García Arias M.T., Hernandez Perez M. and Alonso Calleja C. (2002). Cecina de Leon: un alimento nutritivo y saludable. Alimentación Equipos y Tecnología Abril: 59-69.
36.
Rubio B., Martínez B., Gonzalez-Fernandez C., García-Cachán M.D.Rovira J. and Jaime I. (2006). Influence of storage period and packaging method on sliced dry cured beef Cecina de León: effects on microbiological, physicochemical and sensory quality. Meat Science74: 710-717.
37.
Rubio B., Martínez B., Gonzalez-Fernandez C., García-Cachán M.D., Rovira J. and Jaime I. (2007). Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product Cecina de Leon. Meat Science75: 515-522.
38.
Szczesniak A.S. (1963). Classification of textural characteristics. Journal of Food Science28: 385-389.
39.
Von Seggern D.D., Calkins C.R., Johnson D.D., Brickler J.E. and Gwartney B.L. (2005). Muscle profiling: Characterizing the muscles of the beef chuck and round. Meat Science71: 39-51.
40.
Warris P.D. (2000). Post-mortem changes in muscles and its conversion to meat. In: Meat Science. An Introductory Text. London, UK: CABI, pp. 93-105.
41.
Zumalacarregui J.M. and Díez V.A. (2001). Cecina y tasajo. In: Martín Bejarano S. (ed.), Enciclopedia de la carne y de los productos cárnicos. Vol. 2. Plasencia, Caceres: Martín and Macías, pp. 1163-1176.
