CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF DRY-CURED HAM IN PROCESSED SULFUR-FED PIGS

The object of this study was to evaluate the physicochemical, microbiological and sensory properties of a dry-cured ham during storage, according to the level of diet processed sulfur (0%; CON, 0.1%; T1 and 0.3%; T2). The results showed that the moisture content of T1 and T2 had higher, whereas crude fat of T1 and T2 had lower than that of CON during storage (P < 0.05). T1 and T2 had significantly retarded lipid oxidation compared with CON during storage (P < 0.05). The number of lactic acid bacteria in T1 and T2 were higher than that of CON at 8 months. Linoleic acid content in CON was significantly higher than those in both sulfur groups (P < 0.05). In sensory test, T1 showed positive overall score than T2 and CON. The feeding processed sulfur can suppress lipid oxidation, improve of meat quality and sensory properties.