Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad
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), part...
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| Formato: | text (thesis) |
| Lenguaje: | spa |
| Publicado: |
Universidad de Extremadura (España)
2006
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| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaites?codigo=622 |
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| Sumario: | 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. |
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