Influence of Anatomical Retail Cut on Physicochemical and Sensory Characteristics of Foal “Cecina”

Figures & data

TABLE 1 Effect of anatomical retail cut on physicochemical properties of dry-cured foal “cecina.” Results expressed as means ± standard deviations (n = 12)

Attributes	Anatomical retail cut			SEM	p-Value
	Knuckle	Silverside	Topside
pH	6.11 ± 0.07^b	5.88 ± 0.06^a	5.89 ± 0.08^a	0.02	0.000
Water activity	0.86 ± 0.02^b	0.84 ± 0.02^a	0.86 ± 0.02^b	0.01	0.038
Moisture (%)	43 ± 3^b	41 ± 2^a	44 ± 2^b	0.42	0.013
Intramuscular fat (% of DM)	1.4 ± 0.3^a	2.2 ± 0.9^b	2.1 ± 0.7^b	0.14	0.039
Protein (% of DM)	82 ± 1^b	79 ± 1^a	83 ± 1^b	0.63	0.000
Ash (% of DM)	14 ± 2	15 ± 2	14 ± 2	0.31	0.116
NaCl (% of DM)	9 ± 2^a	12 ± 2^b	10 ± 1^a	0.35	0.005
TBAR’S (mg MDA/kg)	1.0 ± 0.1^a	1.5 ± 0.4^b	1.16 ± 0.09^a	0.05	0.000

^a–cMeans in the same row with different letters differ significantly (p < 0.05; Duncan test); DM: dry matter; SEM: standard error of the mean.

TABLE 2 Effect of anatomical retail cut on color and textual parameters of dry-cured foal “cecina.” Results expressed as means ± standard deviations (n = 12)

	Anatomical retail cut			SEM	p-Value
	Knuckle	Silverside	Topside
Color parameters
Luminosity (L*)	27 ± 1	26.1 ± 0.9	26.4 ± 0.8	0.15	0.317
Redness (a*)	6.8 ± 0.6^b	5.6 ± 0.8^a	6.1 ± 0.4^a	0.14	0.000
Yellowness (b*)	4.7 ± 0.8^b	3.4 ± 0.6^a	3.6 ± 0.5^a	0.15	0.000
Chroma (C*)	8.4 ± 0.7^b	6.4 ± 0.9^a	7 ± 1^a	0.24	0.000
Hue (H*)	33 ± 3	32 ± 3	31 ± 3	0.57	0.333
WBSF test
Shear force (kg/cm^2)	6 ± 2^b	10 ± 2^c	2.3 ± 0.4^a	0.61	0.000
Firmness (kg/s)	1.7 ± 0.3^b	1.8 ± 0.3^b	0.47 ± 0.07^a	0.13	0.000
Total work (kg × mm)	51 ± 19^b	70 ± 11^c	24 ± 4^a	4.21	0.000
TPA trait
Hardness (kg)	11 ± 2^a	17 ± 3^b	12 ± 2^a	0.64	0.000
Springiness (mm)	0.49 ± 0.04^a	0.53 ± 0.04^b	0.55 ± 0.04^b	0.01	0.004
Chewiness (kg × mm)	3.0 ± 0.7^a	6 ± 1^b	3.3 ± 0.6^a	0.28	0.000
Gumminess (kg)	5 ± 1^a	10 ± 3^b	7 ± 2^a	0.47	0.000
Cohesiveness	0.49 ± 0.03^a	0.53 ± 0.04^b	0.54 ± 0.02^b	0.01	0.009

^a–cMeans in the same row with different letters differ significantly (p < 0.05; Duncan test); SEM: standard error of the mean.

TABLE 3 Effect of anatomical retail cut on fatty acid composition (% of total fatty acids) of dry-cured foal “cecina.” Results expressed as means ± standard deviations (n = 12)

Fatty acid	Anatomical retail cut			SEM	p-Value
	Knuckle	Silverside	Topside
C12:0	0.38 ± 0.07	0.37 ± 0.04	0.39 ± 0.03	0.01	0.713
C14:0	2.0 ± 0.5	2.0 ± 0.2	2.0 ± 0.4	0.07	0.985
C14:1	0.00 ± 0.00^a	0.31 ± 0.02^b	0.29 ± 0.04^b	0.03	0.000
C15:0	0.31 ± 0.04	0.4 ± 0.2	0.32 ± 0.02	0.02	0.298
C15:1	0.00 ± 0.00^a	0.14 ± 0.02^b	0.12 ± 0.01^b	0.01	0.000
C16:0	23 ± 1	22 ± 1	22 ± 1	0.22	0.228
C16:1cis-9	2.3 ± 0.6	2.1 ± 0.5	2.5 ± 0.3	0.09	0.404
C17:0	0.61 ± 0.06^b	0.54 ± 0.06^b	0.17 ± 0.05^a	0.03	0.000
C17:1cis-9	0.31 ± 0.04^a	0.39 ± 0.05^b	0.35 ± 0.05^a	0.01	0.009
C18:0	10 ± 1^b	10 ± 1^b	8.6 ± 0.2^a	0.23	0.032
C18:1cis-9	13 ± 2	12 ± 1	12.8 ± 0.4	0.28	0.211
C18:1cis-7	2.1 ± 0.3	2.0 ± 0.3	2.0 ± 0.1	0.04	0.235
C18:2n-6	23 ± 4	24 ± 3	24 ± 2	0.58	0.874
C20:0	0.16 ± 0.03^b	0.11 ± 0.02^a	0.12 ± 0.02^a	0.01	0.000
C18:3n-6	0.16 ± 0.02^a	0.19 ± 0.03^ab	0.21 ± 0.02^b	0.01	0.006
C20:1	0.27 ± 0.04^b	0.25 ± 0.04^a	0.21 ± 0.03^a	0.01	0.007
C18:3n-3	15 ± 2	15 ± 2	16 ± 1	0.32	0.668
C20:2	0.53 ± 0.07	0.50 ± 0.07	0.45 ± 0.02	0.01	0.062
C20:3n-6	0.7 ± 0.2^a	0.9 ± 0.2^b	0.85 ± 0.09^ab	0.04	0.015
C22:1n-9	0.00 ± 0.00^a	0.9 ± 0.1^b	0.00 ± 0.00^a	0.08	0.000
C20:3n-3	0.9 ± 0.1	1.0 ± 0.1	0.83 ± 0.07	0.03	0.128
C20:4n-6	3.7 ± 0.8	4 ± 1	4.0 ± 0.6	0.17	0.163
C23:0	1.0 ± 0.4^b	0.26 ± 0.04^a	0.25 ± 0.04^a	0.08	0.000
C20:5n-3	0.7 ± 0.1^a	1.3 ± 0.3^b	1.2 ± 0.1^b	0.06	0.000
C24:1	0.10 ± 0.02^b	0.07 ± 0.01^a	0.16 ± 0.02^c	0.01	0.000
C22:6n-3	0.26 ± 0.04^a	0.7 ± 0.2^b	0.63 ± 0.04^b	0.04	0.000
SFA	37 ± 2^b	35 ± 2^a	34 ± 1^a	0.35	0.001
MUFA	18 ± 3	18 ± 3	18.3 ± 0.9	0.46	0.820
PUFA	43 ± 4	46 ± 2	46 ± 3	0.67	0.064
PUFA/SFA	1.2 ± 0.1^a	1.33 ± 0.08^b	1.3 ± 0.1^b	0.03	0.008
Σn-3	16 ± 2	17 ± 1	18 ± 1	0.27	0.060
Σn-6	25 ± 6	28 ± 2	28 ± 2	0.75	0.227
n-6/n-3	1.4 ± 0.3	1.6 ± 0.2	1.46 ± 0.08	0.05	0.259
h/H	2.3 ± 0.2	2.5 ± 0.2	2.4 ± 0.2	0.04	0.189
Nutritive value	1.03 ± 0.04^b	0.98 ± 0.04^a	0.97 ± 0.04^a	0.01	0.019

^a–cMeans in the same row with different letters differ significantly (p < 0.05; Duncan test); SEM: standard error of the mean; PUFA: Σ(C18:2n – 6 + C18:3n − 6 + C18:3n – 3 + C20:2 + C20:4n – 6 + C20:3n6 + C22:6n3 + C20:3n3 + C20:5n − 3). MUFA: Σ(C14:1 + C15:1 + C16:1 + C17:1 + C18:1 + C20:1 + C22:1n – 9 + C24:1). SFA: Σ(+ C12:0 + C14:0 + C15:0 + C16:0 + C17:0 + C18:0 + C20:0 + C23:0).  Σn-6: Σ(C18:2n – 6 + C18:3n − 6 + C20:3n – 6 + C20:4n – 6). Σn-3: Σ(C18:3n – 3 + C20:3n – 3 + C20:5n − 3 + C22:6n – 3). h/H: The hypocholesterolemic/Hypercholesterolemic ratio: [(sum of C18:1n – 9, C18:1n – 7, C18:2n – 6, C18:3n – 6, C18:3n – 3, C20:3n – 6,C20:4n – 6, C20:5n – 3, C22:4n – 6, C22:5n – 3, and C22:6n – 3)/(sum of C14:0 and C16:0)].

FIGURE 1 Effect of anatomical retail cut on sensory characteristics of dry-cured foal “cecina.” Plotted value for each attribute is the mean of 24 qualifications.