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), 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.

Grantor dc:publisher

Universidad de Extremadura (España)

Year dc:date

2006

Author dc:creator

• Ventanas Canillas, Sonia

Contributors dc:contributor

• Ruiz Carrascal, Jorge (Universidad de Extremadura)

Statement dc:rights

• LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI

Language dc:language

spa

Identifier

(Tesis) ISBN 84-7723-742-5

OAI identifier oai:identifier

oai:dialnet.unirioja.es:TES0000000267