Effects of salting time on seasoned meat in two pig genotypes

The aim of the study was the effect of salting time on the chemical-physical traits in “Cuore di Spalla” product resulting from seasoning boneless shoulder. Fourteen Duroc x Large White (DxLW) and 14 Cinta Senese x Large White (CSxLW) castrated male pigs, were used. The subjects were reared in outdoor fences with a commercial mixture (12% crude protein, 2% fat and 3% crude fibre). The animals were slaughtered at the same age (14 months) and at an average live weight of 143 ± 15 kg for DxLW and 122 ± 15 kg for CSxLW. The right shoulder of each pig was salted for 3 days (L) while the left for 5 days (H). At the end of the salting period, the shoulders were stuffed into a natural gut. At the end of seasoning time (6 months), on a whole slice of salami the CIE L; a; b color parametres and sensorial profile were determined. Chemical analysis (moisture, crude protein, ether extract, ash) were also performed. Data were analyzed by the GLM procedure (SAS, 2007) using breed, level of salt and their interaction as fixed effects. The results showed a greater growing in DxLW than CSxLW: DxLW showed, in fresh product, higher weight (3.1 vs 2.5 kg) and lower moisture percentage (63.3 vs 66.2%). On cured products DxLW showed higher fat content (12.8 vs 9.5%) and lower percentage of salt than CSxLW (6.8 vs 9.8%). These last results, Considering the same salting time for both genotypes, were linked to what observed on fresh meat (higher weight and lower moisture in DxLW respect to CSxLW. As regard color parameters DxLW recorded higher values of L (40.2 vs 36.2), a (18.0 vs 16.1) and b (6.7 vs 4.9) than CSxLW. Color result in CxLW is probably attributable to the different maturation degree of the two genotypes at slaughter (Cinta Senese is an unimproved breed with slow growing rate). In regard of salting time effect, only DxLW group showed significant differences in salt percentage (7.8 vs 5.8% respectively for H and L). This result may be due to the smaller size of the product and to lower fat content of the CSxLW group which caused a salt saturation, already after three days of salting. As regards sensorial traits, genotype effect affected oiliness, lean color and hardness of product, DxLW showed the highest values, probably due to the highest weight of animals and to the more matured meat. The products subjected to longest salting time showed the highest saltiness.