Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibéricoefecto sobre parámetros determinantes de la calidad

  1. Ventanas Canillas, Sonia
Supervised by:
  1. Jorge Ruiz Carrascal Director

Defence university: Universidad de Extremadura

Fecha de defensa: 30 June 2006

Committee:
  1. Juan Antonio Ordóñez Pereda Chair
  2. Juan Florencio Tejeda Secretary
  3. José Antonio García Regueiro Committee member
  4. Fidel Toldrá Vilardell Committee member
  5. José Javier Benedito Fort Committee member

Type: Thesis

Teseo: 129476 DIALNET lock_openDialnet editor

Abstract

The influence of crossbreeding (pure Iberian pigs vs crossbred with Duroc pigs) and feeding background (free rearing on acorn and pasture vs concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol and mixed concentrates) in quality parameters of raw meat (muscle l. dorsi), particularly in those related to intramuscular fat content and fatty acid composition, and also the effect on the sensory quality and consumers preference for the dry-cured product (dry-cured loins processed without garlic and paprika) were investigated. The use of concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol improves the oxidation stability and fatty acid profile comparing to mixed concentrates. Moreover, the significance of the IMF content and the use of Iberian pure bred pigs reared in ¿montanera¿ systems, in order to obtain high quality dry-cured products were confirmed.