Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham

• Published in: Korean journal for food science of animal resources Vol. 35; no. 5; pp. 660 - 668
• Main Authors: Kim, Ji-Han, Ju, Min-Gu, Yeon, Su-Jung, Hong, Go-Eun, Park, WooJoon, Lee, Chi-Ho
• Format: Journal Article
• Language: Korean
• Published: 2015
• Subjects: meat quality; antioxidant; sulfur-fed pigs; texture; dry cured ham
• ISSN: 1225-8563; 2234-246X

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe2+ and Ca2+ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.