Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs.

The present study showed that processed sulfur supplementation and processing condition affected changes in physicochemical, microbial and sensory properties of dry-cured loin. The pigs were divided into two groups at the fattening phase: non-sulfur-fed pigs (NSFP) and 0.3% processed sulfur-fed pigs (SFP) in fattening phase. The crude fat content of SFP was lower than that of NSFP in raw meat and dry-cured loin. Lipid and pigment oxidation were suppressed in SFP compared with NSFP during whole process. Lightness of SFP was significantly higher than that of NSFP during storage. SFP showed higher colour stability than did NSFP during storage. Moreover, microbial spoilage of dry-cured loin was greatly prevented in SFP compared with NSFP. Free amino acids related to taste in SFP were significantly higher than those in NSFP. Polyunsaturated fatty acid of dry-cured loin from SFP group was higher than that of NSFP, while saturated fatty acid of NSFP was significantly higher than that of SFP. SFP had higher preference and flavour scores than did NSFP in a sensory test. Feeding processed sulfur improved the meat-quality characteristics and extended the shelf-life of meat products. [ABSTRACT FROM AUTHOR]