Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding

Abstract

The aim of this study was to investigate the sensory characteristics of dry-cured hams from confined Iberian pigs fed on a high oleic (HO) concentrate (HO-Pienso hams), and to study how different the characteristics of these hams are from those of Iberian hams from the best grade (Montanera hams, from extensively reared pigs). Nearly half of the fatty acids studied were similar in HO-Pienso and Montanera hams. No differences were found for 18:1, but some major fatty acids of subcutaneous fat of Iberian hams were different between the HO-Pienso and the Montanera hams (C16:0, C18:0, C18:2). The descriptive test revealed that 15 of the 23 sensory characteristics were not significantly different between both groups of hams. No sensory differences appeared for fat appearance or lean texture characteristics, but lean appearance, oiliness, saltiness and the most intensively perceived characteristics of odour and flavour were significantly different. These differences in the sensory traits between Montanera and Pienso hams were not as marked as found in previous studies. Therefore, the use of a concentrate high in oleic acid enables simulation, at least in part, of the sensory characteristics, especially texture.