Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

The aim of this study was to determine the changes in the microstructure as well as some texture and sensory parameters of kumpia wieprzowa – a unique traditional Polish meat product, subjected to a 3-month ripening period. The product was dried consequently, and therefore a decrease in the water content was simultaneous with an increase of protein, fat, and salt content, approximately 45, 70, and 26 g/kg, respectively. The well-preserved structure of perimysium corresponded with the Warner-Bratzler (WB) shear force, texture profile analysis (TPA) hardness, and TPA chewiness values. The final results of TPA hardness (134.6 N) correlated with water activity of 0.88 (p = –0.88) and 15 g/kg content of soluble collagen (p = 0.91). Despite the significant decline of the water content (145 g/kg), the perception of juiciness did not change in the sensory evaluation (4.4 points). Apart from the tenderness, the flavor desirability, saltiness as well as the flavor and odor intensity affected the overall evaluation.