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Home > Did you Know? > Taste record > Texture of the meat THE TEXTURE OF THE MEAT  When we speak of the texture of the lean meat we are referring to the combination and level of the dryness, fibrosity, succulence and firmness. The dryness: This determines the ham's level of juiciness. The temperature, relative humidity, curing process and the weight of the piece have a clear influence on the water levels. The longer the maturing period and the higher the temperatures, the greater the level of water. The ideal moisture level should be less than 45%. The fibrosity: This is used as a measure to determine the resistance of the fibres and their ability to retain their structure. This depends on the quantity of intramuscular fat and the size of the bundles of muscular fibres. Iberian Ham, having high levels of intramuscular fat, should have a sensation of low fibrosity but, due to the continuous exercising of the pig on the mountain, the fibrosity is higher in the fat infiltrations of the outer extremities. The juiciness: The moisture produced when we start to chew (liberating the juices in the meat) and the stimulating effect of the fat on the saliva fluid are the two factors that give a sensation of juiciness. The firmness: The firmness on chewing is closely related to the fibrosity and the greater or lesser infiltration of fat. An excessive firmness is undesirable but our teeth appreciate a certain level of firmness in order to increase the chewing time and, in this way, increase and stimulate the secretion of saliva juices to create a very pleasant sensation. |
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