Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams

B. Marcos, P. Gou, X. Serra, M.D. Guardia, Z.Y. Zhen, M. Hortos, N. Mach Casellas, M.F.W. te Pas, E. Keuning, L. Kruijt, M. Font I Furnols, J. Arnau

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)


The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams. Even if differences in the quality traits (colour, water activity, texture, composition, intramuscular fat, and marbling) of dry-cured hams were observed among the studied breeds, only small differences in the sensory attributes were detected. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of GM muscles. Some associations between protein peaks obtained with SELDI-TOF-MS and quality traits, mainly colour (b*) and texture (F(0), Y(2), Y(90)) were observed. Candidate protein markers for the quality of processed dry-cured hams were identified.
Original languageEnglish
Pages (from-to)233-239
JournalMeat Science
Issue number2
Publication statusPublished - 2013


  • sensory characteristics
  • defective texture
  • proteome analysis
  • meat quality
  • ph
  • muscles
  • traits
  • duroc
  • sex


Dive into the research topics of 'Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams'. Together they form a unique fingerprint.

Cite this