The effects of some biotic (pig-rearing system and muscle location) and abiotic factors (processing time and drying location) on colour (L*, a* and b*) and moisture changes during the manufacture of Iberian ham were studied. The levels of L* (from 27.14 to 44.44), a* (from 6.10 to 19.84) and b* (from 2.18 to 8.72) parameters, and moisture (from 31.71 to 75.04) decreased (p Ͻ 0.05) as processing time increased. L*, a* and b* were strongly influenced by muscle location and their values were smaller (p Ͻ 0.05) in semimembranosus than in biceps femoris, as occurred with moisture. The rearing system produced differences (p Ͻ 0.05) in a* at the first stage and in L* and b* at the final stage of processing. Drying location, probably in association with natural climatic conditions, caused differences (p Ͻ 0.05) at only the final stage of processing in a* and b* parameters. The variations in colour parameters were mainly affected by rearing system and muscle location.
RESUMEN
Análisis de ácidos grasos en grasa subcutánea procedentes de animales de alimentación fiable y seguraLas características de la grasa de cerdo Ibérico dependen del tipo de alimentación recibida en el último estadío de en gorde. El análisis que se ha utilizado hasta ahora para dife renciar las diferentes calidades de alimentación de los cerdos en este período ha sido el análisis de los perfiles de ácidos grasos de la grasa por técnicas de cromatografía de gases. Debido a las dudas sobre la efectividad de esta técnica en la montanera, el objetivo del proyecto global (RTA20080026) fue probar la validez de varios métodos analíticos para deter minar el tipo de alimentación del cerdo ibérico, centrándonos en este trabajo en el estudio de los perfiles de ácidos grasos. Para el desarrollo de este estudio se utilizaron tres campañas de montanera con un total de 749 muestras de 38 partidas, y con 144 paletas de las cuales 99 tenían una trazabilidad com pleta. Los resultados mostraron que la determinación de la alimentación de los cerdos ibéricos usando el análisis del per fil de ácidos grasos no es un método consistente para clasifi car los animales de acuerdo a la categoría de recebo, mien tras que para las categorías de bellota y cebo, los resultados encontrados mostraron unos buenos porcentajes de éxito.
PALABRAS CLAVE: Cerdo Ibérico -Montanera -Paleta ibérica -Perfil de ácidos grasos.
SUMMARY
Fatty acid analysis of subcutaneous fat from animals with a reliable and safe feedingIberian pig fat characteristics depend on the type of feeding at the end of its finishfattening period. The routine analysis to differentiate among the qualities of the feeding types given to the pigs in the fattening stage has been the use of fatty acid profiles by gas chromatography. Due to de doubts about the effectiveness of this analysis in the montanera period, the aim of this global study was to test the validity of various analytical methods to determine the feeding type of Iberian pigs, focusing on the fatty acid profile. Three montanera periods with a total of 749 samples from 38 batches have been studied; using a total of 144 drycured shoulder shanks, 99 of which are of known pig origin. Results showed that the determination of the fatty acid profile using gas chromatography is not a consistent method to classify the animals according to diet in the recebo category, although it provided good percentages of success for classifying the bellota and cebo categories.
KEY-WORDS: Dry-cured shoulder -Fatty acid profile -Iberian pig -Montanera.
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