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oai:docta.ucm.es:20.500.14352/927732025-03-27T00:46:49Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Soto, Elena author Hoz Perales, Lorenzo De La author Ordóñez, José Antonio author Hierro Paredes, Eva author Herranz Hernández, María Beatriz author López Bote, Clemente José author Cambero Rodríguez, María Isabel author 2008 The effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] on composition, volatile profile and sensory characteristics of dry-cured loin was studied. The FR, A and A-G diets, in comparison with FD, induce a higher α- and γ-tocopherol concentration, which limits the TBARs values at 24 h of air exposure. Sixty volatile compounds were identified in the headspace, including 14 aldehydes, 10 hydrocarbons, eight alcohols, five ketones, four furans, four pyrazines, four sulphur compounds, three acids, three esters, three phenols, one pyridine and one pyrrole. Volatiles from amino acid catabolism stressed the difference among batches FR being the batch with the highest level of these compounds. Products from FD showed the lowest fat content and L∗ value. FR loins obtained the highest scores for appearance, odour and flavour in the rank order test sensory analysis. Soto, E., et al. «Impact of Feeding and Rearing Systems of Iberian Pigs on Volatile Profile and Sensory Characteristics of Dry-Cured Loin». Meat Science, vol. 79, n.o 4, agosto de 2008, pp. 666-76. https://doi.org/10.1016/j.meatsci.2007.10.031. 0309-1740 10.1016/j.meatsci.2007.10.031 https://hdl.handle.net/20.500.14352/92773 https://doi.org/10.1016/j.meatsci.2007.10.031 Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin