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
作者： Sonia Ventanas Canillas
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摘要: The influence of crossbreeding (pure Iberian pigs vs crossbred with Duroc pigs) and feeding background (free rearing on acorn and pasture concentrates high in oleic acid supplemented 250 ppm a-tocopherol mixed concentrates) in quality parameters raw meat (muscle l. dorsi), particularly those related to intramuscular fat content fatty acid composition, also the effect sensory quality consumers preference for dry-cured product (dry-cured loins processed without garlic paprika) were investigated. use oleic acid and improves oxidation stability and fatty profile comparing to concentrates. Moreover, significance the IMF pure bred reared ?montanera? systems, in order obtain quality products confirmed.
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