Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
P. Carnier, L. Gallo, M. Noventa and 2 more
Italian Journal of Animal Science · 2011
doi:10.4081/ijas.2003.s1.373 (opens in a new tab)
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Abstract
Dry cured ham is the most valuable product of the pig industry in Italy and quality of fat covering in fresh hams affects qualitative properties of the final product (Mordenti et al., 1992). High content of unsaturated fatty acids is a predisposing factor for fat with inadequate consistence and for oxydative processes during curing (Chizzolini et al., 1995). Iodine number and linoleic acid content are measures related to the degree of fat unsaturation and can be used to evaluate objectively quality aspects of fat covering of fresh hams (Bellati et al., 1996)...
Abstract licence: CC BY-NC
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