Santos Arnaiz, CarlosHoz Perales, Lorenzo De LaCambero Rodríguez, María IsabelCabeza Briales, María ConcepciónOrdóñez Pereda, Juan Antonio2024-02-052024-02-052008Santos, C., et al. «Enrichment of Dry-Cured Ham with α-Linolenic Acid and α-Tocopherol by the Use of Linseed Oil and α-Tocopheryl Acetate in Pig Diets». Meat Science, vol. 80, n.o 3, noviembre de 2008, pp. 668-74. https://doi.org/10.1016/j.meatsci.2008.03.004.0309-174010.1016/j.meatsci.2008.03.004https://hdl.handle.net/20.500.14352/99191The use of α-linolenic acid and α-tocopherol enriched pork on the fatty acids and the sensory characteristics of Spanish dry-cured hams have been studied. Five batches of hams were manufactured using the posterior legs of pigs fed on diets with the same ingredients except for the oil source: sunflower (C), linseed (L) or linseed and olive (1/1, w/w, LO). Two different α-tocopheryl acetate concentrations [20 (C, L and LO) or 220 (LOE and LE)mg/kg diet] were used. Biceps femoris and Semitendinosus/Semimembranosus muscles from hams with low polyunsaturated fatty acid n-6/n-3 ratio (less than 3) were obtained from animals fed on linseed and linseed/olive oil enriched diets. However, hams from animals fed on diets added with linseed and α-tocopheryl acetate (20mg/kg diet) (batch L) were rejected by consumers because of less acceptable sensory characteristics and higher TBARs. The remaining hams had satisfactory sensory and nutritional characteristics.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal article1873-4138https://doi.org/10.1016/j.meatsci.2008.03.00422063580https://pubmed.ncbi.nlm.nih.gov/22063580/restricted accessDry-cured hamFatty acidLinolenic acidn-6/n-3 ratioa-TocopherolTecnología de los alimentos3309 Tecnología de Los Alimentos