Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture.
Raffaella RossiSabrina RattiVittorio M MorettiMauro VasconiCarlo CorinoPublished in: Journal of the science of food and agriculture (2020)
Our results provide new insights on the quality parameters of Speck. Dietary integration with antioxidant mixture decreased Speck weight losses during seasoning. Volatile compounds concentrations and sensory profile were slightly affected by dietary treatment. The consumer test revealed that dietary antioxidants, increased the overall preference for Speck, and can potentially increase its consumption. © 2020 Society of Chemical Industry.