Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’

Figures & data

Table 1. Technological and chemical traits and colour parameters of ‘Cuore di spalla’ as influenced by genotype and salting time.

	Genotype			Salting time			G × S
	CS × LW	D × LW	p-value	H	L	p-value	p-value	RSME
Initial weight, g	2500.00	3098.10	**	2833.00	2766.20	ns	ns	161.00
Final weight, g	1484.30	1857.10	**	1688.60	1652.80	ns	ns	156.20
Seasoning loss, %	40.85	40.23	ns	40.66	40.42	ns	ns	2.69
Moisture, %	47.12	45.25	*	45.80	46.57	ns	ns	2.97
Crude protein, %	59.92	58.24	ns	58.72	59.44	ns	ns	2.27
Ether extract, %	17.92	24.49	**	20.93	21.48	ns	ns	1.69
Ash, %	21.10	16.77	**	19.58	18.29	*	ns	2.51
Salt, %	18.43	13.43	**	16.52	15.33	*	*	2.65
L*	36.23	40.02	*	37.99	38.45	ns	ns	1.92
a	16.10	17.81	*	16.51	17.40	ns	ns	1.73
b	4.90	6.67	*	5.84	5.73	ns	ns	2.27

CS × LW: Cinta Senese × Large White; D × LW: Duroc × Large White; H: 5 days of salting time; L: 3 days of salting time.

Chemical analyses are reported on dry matter.

*p < .05; **p < .01; ns: not significant.

Table 2. Texture profile of lean of ‘Cuore di spalla’ as influenced by genotype and salting time.

	Genotype			Salting time			G × S
	CS × LW	D × LW	p-value	H	L	p-value	p-value	RMSE
Hardness, N	9.53	11.02	ns	11.37	9.17	ns	ns	5.32
Cohesiveness	0.50	0.53	*	0.51	0.52	ns	ns	0.04
Springiness, mm	6.73	7.12	*	6.96	6.89	ns	ns	0.23
Chewiness, N*mm	30.02	22.52	ns	28.35	24.20	ns	ns	11.41

CS × LW: Cinta Senese × Large White; D × LW: Duroc × Large White; H: 5 days of salting time; L: 3 days of salting time.

*p < .05; **p < .01; ns: not significant.

Table 3. Lipid content and fatty acid composition of ‘Cuore di spalla’ as influenced by genotype and salting time (g/100 g of dry matter).

	Genotype			Salting time			G × S
	CS × LW	D × LW	p-value	H	L	p-value	p-value	RMSE
Total lipid	18.32	23.49	**	21.22	20.59	ns	ns	3.21
C16:0	4.40	5.69	**	5.16	4.94	ns	ns	0.79
C16:1	0.60	0.77	**	0.69	0.68	ns	ns	0.11
C18:0	1.78	2.47	**	2.16	2.09	ns	ns	0.32
C18:1	6.43	8.64	**	7.63	7.45	ns	ns	1.14
C18:2	1.03	1.46	**	1.24	1.26	ns	ns	0.24
C18:3	0.04	0.07	**	0.05	0.06	ns	ns	0.01
SFA	6.55	8.64	**	7.75	7.44	ns	ns	1.17
MUFA	7.20	9.59	**	8.50	8.30	ns	ns	1.26
PUFA	1.16	1.63	**	1.38	1.41	ns	ns	0.27

CS × LW: Cinta Senese × Large White; D × LW: Duroc × Large White; H: 5 days of salting time; L: 3 days of salting time.

*p < .05; **p < .01; ns: not significant.

Table 4. Volatile compounds of ‘Cuore di spalla’ as influenced by genotype and salting time.

			Genotype			Salting Time			G × S
	ID	KI	CS × LW	D × LW	p-value	H	L	p-value	p-value	RMSE
Aldehydes
Acetaldehyde	MS/KI	650	0.650	0.530	ns	0.650	0.520	ns	ns	0.410
Butanal-3-methyl	MS/KI	884	0.004	0.006	ns	0.004	0.006	ns	ns	0.007
Hexanal	MS/KI	1081	0.280	0.260	ns	0.290	0.260	ns	ns	0.180
Heptanal	MS/KI	1183	0.080	0.060	ns	0.070	0.080	ns	ns	0.060
Nonanal	MS/KI	1392	0.750	0.800	ns	0.870	0.680	ns	ns	0.440
Decanal	MS/KI	1498	0.030	0.030	ns	0.040	0.020	*	ns	0.040
Benzaldehyde	MS/KI	1515	0.390	0.790	*	0.730	0.450	*	ns	0.490
2-Decenal-(E)	MS/KI	1642	0.190	0.100	ns	0.060	0.240	*	ns	0.350
Benzeneacetaldehyde	MS/KI	1646	1.370	1.530	ns	1.430	1.480	ns	ns	2.030
Tetradecal	MS/KI	1910	0.040	0.030	ns	0.030	0.040	ns	ns	0.020
Pentadecanal	MS/KI	2042	0.040	0.030	ns	0.030	0.040	ns	ns	0.030
Hexadecanal	MS/KI	2120	0.700	0.640	ns	0.620	0.720	ns	ns	0.430
9-Octadecenal-(Z)	MS/KI	2693	0.030	0.030	ns	0.030	0.040	ns	ns	0.030
Total			4.560	4.830	ns	4.860	4.530	ns	ns	1.920
Acids
Propanoic acid-2-methyl	MS/KI	1587	0.140	0.150	ns	0.160	0.140	ns	ns	0.150
Butanoic acid	MS/KI	1637	0.610	1.020	*	0.840	0.800	ns	ns	0.560
Pentanoic acid	MS/KI	1744	2.670	1.780	ns	2.000	2.450	ns	ns	2.560
Pentanedioic acid	MS/KI	1850	0.004	0.005	ns	0.005	0.004	ns	ns	0.003
Hexanoic acid-2-ethyl	MS/KI	1914	0.400	0.280	*	0.320	0.360	ns	ns	0.100
Octanoic acid	MS/KI	2067	0.350	0.490	*	0.420	0.420	ns	ns	0.210
n-Decanoic acid	MS/KI	2279	0.110	0.210	*	0.160	0.160	ns	ns	0.130
Total			6.960	5.680	ns	5.860	6.760	ns	ns	4.960
Alcohols
Benzenemethanol-alpha-4-dimethyl	MS/KI	1125	0.020	0.008	*	0.010	0.010	ns	ns	0.020
1-Pentanol	MS/KI	1240	0.050	0.210	ns	0.050	0.200	ns	ns	0.420
1-Butanol-3-methyl	MS/KI	1251	0.090	0.340	ns	0.100	0.320	ns	ns	0.690
3-Heptanol-3-methyl	MS/KI	1295	1.070	1.140	ns	1.110	1.100	ns	ns	0.810
1-Hexanol	MS/KI	1359	0.330	0.310	ns	0.380	0.260	ns	ns	0.300
3-Octanol	MS/KI	1394	0.080	0.170	*	0.180	0.100	*	ns	0.140
Ethanol-2-butoxy	MS/KI	1426	0.450	0.710	ns	0.860	0.130	*	ns	0.630
1-Octen-3-ol	MS/KI	1456	1.090	1.390	ns	1.500	0.990	*	ns	0.870
4-Heptanol-2,6-dimethyl	MS/KI	1509	0.020	0.670	*	0.600	0.080	*	ns	1.010
1-Hexanol-2-ethyl	MS/KI	1510	5.260	12.270	*	12.250	5.280	*	ns	10.900
1-Octanol	MS/KI	1564	0.140	0.170	ns	0.180	0.130	ns	ns	0.130
3-Cycloexen-1-ol-4.methyl-1-(1-methylethyl)	MS		0.470	0.380	ns	0.580	0.260	*	ns	0.700
2-Octen-1-ol	MS/KI	1637	0.030	0.030	ns	0.040	0.020	*	ns	0.020
1-Propanol-3-(methylthio)	MS/KI	1708	0.020	0.060	ns	0.020	0.050	ns	ns	0.110
1-Undecanol	MS/KI	1810	0.020	0.020	ns	0.020	0.020	ns	ns	0.020
Ethanol-2-(2-butoxyethoxy)	MS/KI	1827	0.150	0.070	*	0.120	0.100	ns	ns	0.170
Phenylethyl alcohol	MS/KI	1912	0.830	2.640	*	0.940	2.530	ns	ns	3.770
Phenol-4-methyl	MS/KI	2076	0.170	0.130	*	0.150	0.150	ns	ns	0.040
Phenol-2-methoxy-4-(1-propenyl)	MS/KI	2356	0.008	0.050	**	0.030	0.020	ns	ns	0.040
Total			10.980	19.810	**	19.000	11.790	*	ns	13.900
Esters
Ethyl acetate	MS/KI	884	0.060	0.090	ns	0.080	0.080	ns	ns	0.050
Propanoic acid-2-methyl ethyl ester	MS/KI	975	0.030	0.040	ns	0.020	0.040	ns	ns	0.050
Butanoic acid ethyl ester	MS/KI	1044	0.100	0.110	ns	0.090	0.120	ns	ns	0.080
Butanoic acid-2-methyl ethyl ester	MS/KI	1064	1.320	1.420	ns	1.030	1.720	ns	ns	1.910
Butanoic acid-3-methyl ethyl ester	MS/KI	1072	2.100	1.960	ns	1.470	2.600	ns	ns	2.870
Pentanoic acid ethyl ester	MS/KI	1142	0.070	0.060	ns	0.050	0.070	ns	ns	0.030
Hexanoic acid ethyl ester	MS/KI	1246	1.670	1.200	*	1.400	1.460	ns	ns	0.540
Hexanoic acid-2-ethyl ethyl ester	MS		0.030	0.020		0.020	0.030	ns	ns	0.030
4D-methylhexanoic acid ethyl ester	MS		0.180	0.030	*	0.100	0.100	ns	ns	0.250
Heptanoic acid ethyl ester	MS/KI	1352	0.090	0.050	*	0.060	0.070	ns	ns	0.040
Propanoic acid-2-hydroxy ethyl ester	MS		0.030	0.050	*	0.040	0.050	ns	ns	0.030
Octanoic acid ethyl ester	MS/KI	1441	1.160	1.550	ns	1.600	1.110	*	ns	0.810
Nonanoic acid ethyl ester	MS/KI	1541	0.070	0.050	ns	0.060	0.060	ns	ns	0.060
Decanoic acid ethyl ester	MS/KI	1643	0.180	0.380	*	0.310	0.250	ns	ns	0.190
Ethyl 9-decenoate	MS/KI	1707	0.010	0.020	ns	0.010	0.020	ns	ns	0.020
Linalyl propionate	MS/KI	1657	0.140	0.010	ns	0.130	0.020	ns	ns	0.330
Benzeneacetic acid ethyl ester	MS/KI	1779	0.250	0.210	ns	0.150	0.310	ns	ns	0.360
Isopropyl dodecanoate	MS/KI	1823	0.350	0.180	*	0.200	0.320	ns	ns	0.250
Propanoic acid-2-methyl-3-hydroxy-2,4,4-trimetylpentyl ester	MS		0.020	0.020	ns	0.030	0.010	ns	ns	0.040
Propanoic acid-2-methyl-1-(1,1-dimethylethyl)-2-methyl-1,3-propanediyl ester	MS		0.110	0.080	*	0.080	0.100	ns	ns	0.060
Hexadecanoic acid ethyl ester	MS/KI	2243	0.160	0.120	ns	0.120	0.160	ns	ns	0.130
Total			8.120	7.540	ns	7.080	8.640	ns	ns	5.510
Ketones
2-Butanone	MS/KI	881	0.340	0.350	ns	0.350	0.340	ns	ns	0.130
2-Propanone	MS/KI	813	0.060	0.050	ns	0.060	0.060	ns	ns	0.030
2-Butanone-3,3 dimethyl	MS/KI	978	0.380	0.350	ns	0.390	0.340	ns	ns	0.160
2-Heptanone	MS/KI	1184	0.250	0.110	*	0.180	0.180	ns	ns	0.180
3-Octanone	MS/KI	1240	0.060	0.007	ns	0.050	0.010	ns	ns	0.150
2-Butanone-3-hydroxy	MS		0.010	0.080	*	0.030	0.060	ns	ns	0.080
3-Octanone-2-methyl	MS/KI	1322	0.120	0.080	ns	0.100	0.100	ns	ns	0.110
6-Methyl-5-hepten-2-one	MS/KI	1341	0.050	0.030	*	0.040	0.030	ns	ns	0.040
2-Pentanone-4-hydroxy-4-methyl	MS/KI	1352	0.060	0.070	ns	0.070	0.040	ns	ns	0.080
Bicycloheptan-2-one-1,7,7-trimethyl	MS		0.030	0.120	*	0.100	0.050	*	ns	0.090
5,9-Undecanedien-2-one-6,10-dimethyl (E)	MS		0.040	0.030	ns	0.040	0.030	ns	ns	0.040
Total			1.440	1.280	ns	1.450	1.260	ns	ns	0.680
Thiols-Sulphur compounds
2-Propen-1-thiol	MS		0.030	0.030	ns	0.040	0.030	*	ns	0.030
3-Methylthio-1-propene	MS/KI	948	0.110	0.060	*	0.090	0.070	*	ns	0.040
1-Propene-3,3-thiobis	MS		0.150	0.110	ns	0.150	0.100	ns	ns	0.220
Diallyl disulphide	MS/KI	1475	0.340	0.460	ns	0.490	0.320	ns	ns	0.820
Total			0.640	0.630	ns	0.750	0.510	ns	ns	0.940
Terpenes
Gamma-terpinene	MS/KI	1238	0.100	0.007	ns	0.090	0.010	ns	ns	0.300
L-Linalool	MS/KI	1552	0.160	0.060	ns	0.170	0.050	ns	ns	0.310
Total			0.250	0.070	ns	0.270	0.060	ns	ns	0.590
Furans
2(3H)-Furanone-dihydro	MS/KI	1602	0.030	0.070	*	0.060	0.040	ns	ns	0.040
2(3H)-Furanone-5-ethyldihydro	MS/KI	1694	0.070	0.050	*	0.070	0.050	*	ns	0.030
5,6-dihydro-H-cyclopenta(b)furan	MS		0.040	0.060	ns	0.040	0.060	ns	ns	0.050
Total			0.140	0.180	*	0.170	0.150	ns	ns	0.070
Alkanes
Octane	MS/KI		0.080	0.030	*	0.060	0.060	ns	ns	0.040
Propane-2-methoxy-2-methyl	MS/KI	660	0.620	0.750	ns	0.700	0.670	ns	ns	0.310
2,2,4,6,6-Pentamethyl-heptane	MS/KI	954	0.003	0.084	*	0.040	0.050	ns	ns	0.080
n-Decane	MS		0.020	0.010	*	0.020	0.010	ns	ns	0.010
Total			0.100	0.130	ns	0.110	0.120	ns	ns	0.080
Others
1,1-Diethoxy ethane	MS/KI	889	0.290	0.210	*	0.250	0.260	ns	ns	0.090
Pyrazine-2,5-dimethyl	MS/KI	1316	0.270	0.130	ns	0.260	0.140	ns	ns	0.470
Pyrazine-trimethyl	MS/KI	1391	0.750	0.420	ns	0.850	0.300	ns	ns	1.340
Pyrazine-tetramethyl	MS/KI	1457	0.180	0.110	ns	0.210	0.080	ns	ns	0.350
2,3,5-Trimethyl-6-ethylpyrazine	MS/KI	1491	0.070	0.050	ns	0.090	0.030	ns	ns	0.210
Formamide-N,N-dibutyl	MS/KI	1746	0.250	0.100	*	0.220	0.130	ns	ns	0.300

CS × LW: Cinta Senese × Large White; D × LW: Duroc × Large White; H: 5 days of salting time; L: 3 days of salting time.

*p < .05; **p < .01; ns: not significant.

MS: comparison with corresponding mass spectra in NIST05 or Wyley 7 database; KI: matching with reported Kovats Indices.

Peak areas for each analyte were normalised for the appropriate internal standard. The value of each compound is the response ratio to the internal standard to which it is associated.

Table 5. Sensorial traits of ‘Cuore di spalla’ as influenced by genotype and salting time.

	Genotype			Salting Time			G × S
	CS × LW	D × LW	p-value	H	L	p-value	p-value	RMSE
Appearance
Intramuscular fat	3.16	3.05	ns	2.95	3.31	ns	ns	0.82
Lean colour	3.98	3.42	*	3.71	3.62	ns	ns	1.01
Oiliness	3.25	2.73	*	3.05	2.95	ns	ns	0.75
Texture
Hardness	4.20	3.29	*	3.85	3.53	ns	ns	1.18
Aroma
Aroma	2.90	3.00	ns	2.78	3.09	ns	ns	0.79
After-flavour	2.16	1.53	ns	1.82	1.88	ns	ns	0.99
Taste
Saltiness	5.07	4.43	*	5.15	4.34	*	*	0.82
After-taste	1.68	1.22	ns	1.37	1.53	ns	ns	1.00
Rancid	0.13	0.20	ns	0.17	0.17	ns	ns	0.21
Chewiness	3.00	2.62	*	2.79	2.79	ns	ns	0.55
Juiciness	4.45	4.02	*	4.26	4.21	ns	ns	0.47
Persistence	5.21	4.84	*	5.09	4.95	ns	ns	0.56

CS × LW: Cinta Senese × Large White; D × LW: Duroc × Large White; H: 5 days of salting time; L: 3 days of salting time.

A 10-cm unstructured scale was used, whose extremes were ‘very low’ and ‘very high’.

*p < .05; **p < .01; ns: not significant.