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'Milano-type' salami from 13 European and American countries were analysed to establish their nutritional value in relation to fat and fatty acid composition. The fat content, fatty acid profile, ratio of n-6/n-3 polyunsaturated fatty acids, ratio of hypocholesterolemic/hypercholesterolemic fatty acids (h/H) and the contribution to the daily intake recommended for the population were studied. Differences (P<0.05) in the dry matter, pH, water activity, fat content, and percentages of saturated, monounsaturated and polyunsaturated fatty acids were found. Principal component analysis permitted samples to be separated into three different groups: (1) salamis from Chile, Mexico and Brazil, with high n-6/n-3 ratios (14-16), medium iodine index (73-76) and high h/H ratios (2.6-2.7); (2) European salamis and salamis from Costa Rica and USA, with medium and high n-6/n-3 ratios (8-15), low iodine index (62-72) and low h/H ratios (2.1-2.6); and (3) products from Peru, with the lowest n-6/n-3 ratio (7.2), the highest iodine index (about 80) and medium h/H ratio (2.5).

The effect of a moderate feed restriction (50 g feed/kg LW 0.75 [low feeding level, L] versus 70 g feed/kg LW 0.75 [high feeding level, H]) during the period previous to the late fattening phase on chemical composition, volatile profile and sensory quality of Iberian dry-cured loins from animals reared in free range (FR) or in confinement (C) along the fattening phase was studied. Total tocopherol, total free amino acid and ammonia contents of dry-cured loins from pigs FRL and FRH were higher (P < 0.05) than those from CL and CH. Sixty-one volatile compounds were identified and semiquantified in the headspace of all dry-cured loins. The FRL products showed the highest (P < 0.05) amino acid catabolism volatile compounds. In the rank-order test sensory analysis, the FR products obtained higher sums of ranks (P < 0.05) than those from confinement. Appearance, flavor, odor and texture scores showed a similar trend (FRL Ն FRH > CL = CH). PRACTICAL APPLICATIONSDry-cured products (loins and hams) from Iberian pigs that are reared at free range (FR) are highly appreciated by consumers, reaching the highest price. The feeding level of the Iberian pig in the period previous to the late fattening phase affects the amount of amino acid catabolism volatile compounds of dry-cured loins from pigs reared at FR which is reflected in a better 3 Corresponding sensorial quality of the dry-cured loin. A moderate feed restriction during the period previous to the late fattening phase of Iberian pigs reared at FR could be a good strategy to improve the sensory quality of dry-cured products. 638E. SOTO ET AL. 640E. SOTO ET AL.

The effect of growing pigs on free-range (FR) or in confi nement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] was studied on the dry-cured loin lipid composition and texture profi le. Dry-cured loins from FR showed the highest proteolysis degree (estimated as nitrogen from free amino acid and ammonia) and the lowest hardness (P<0.05), whereas dry-cured loin from FD reached the lowest value of oleic acid (C18:1n-9). Principal component analysis permitted to separate the samples into three different groups: 1. FR products, with high fat content, low SFA and the lowest n-6/n-3 ratio; 2. FD products, with the lowest fat and the highest SFA and n-6/n-3 ratio and 3. A and A-G products, with high fat, low SFA and n-6/n-3 ratio.