2026-04-14T02:31:03Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/20032025-10-22T11:07:57Zcom_2072_4428com_2072_4427col_2072_487898

A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige" Bianchi, Flavia Gamper, Gerhard Lozano, Lidia Simoncini, Nicoletta Virgili, Roberta Spada, Lukas Venir, Elena Producció Vegetal Fructicultura 663/664 Texture is a relevant parameter for the assessment of cured ham's quality. In this study a rapid on-line instrumental technique for the measurement of the texture of pieces of cured smoked ham intended for sale as “Speck Alto Adige” PGI was developed. Speck samples were subjected to a compression test using a portable Shore A tester, and instrumental data were compared with conventional texture analyses (texture profile analysis and stress relaxation test) and with sensory evaluations. First, a hardness range in which a threshold value could be identified for the eligibility of 120 speck samples for the “Speck Alto Adige” PGI indication was established; afterwards, a Shore A hardness threshold value of 48 was defined based on measurements of more than 1000 samples. These findings may help manufacturers to determine the textural properties of Speck, based on a simple and rapid instrumental analysis info:eu-repo/semantics/publishedVersion 2022-04-27 info:eu-repo/semantics/article Bianchi, Flavia, Gerhard Gamper, Lidia Lozano, Nicoletta Simoncini, Roberta Virgili, Lukas Spada, and Elena Venir. 2022. "A Simple And Portable Method For On-Line Texture Measurement Of Italian “Speck Alto Adige”". Meat Science 190: 108831 0309-1740 http://hdl.handle.net/20.500.12327/2003 https://doi.org/10.1016/j.meatsci.2022.108831 eng Meat Science Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess 10 Elsevier