Sources of variation of iodine number and fatty acids profile in raw hams for dry curing

Sources of variation of iodine number and fatty acids profile in raw hams for dry curing

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...

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Main Authors: P. Carnier, L. Gallo, M. Noventa, C. Romani, E. Sturaro
Format: Article
Language:English
Published: Taylor & Francis Group 2011-03-01
Series:Italian Journal of Animal Science
Subjects:
heavy pigs, ham, iodine number, fatty acids profile
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/2089
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spelling doaj-b75ee160e99843b8b1d7bdc433d9776b2020-11-25T02:48:23ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2011-03-0121S37337510.4081/ijas.2003.s1.373Sources of variation of iodine number and fatty acids profile in raw hams for dry curingP. CarnierL. GalloM. NoventaC. RomaniE. SturaroDry 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)...http://www.aspajournal.it/index.php/ijas/article/view/2089heavy pigs, ham, iodine number, fatty acids profile
collection DOAJ
language English
format Article
sources DOAJ
author P. Carnier
L. Gallo
M. Noventa
C. Romani
E. Sturaro
spellingShingle P. Carnier
L. Gallo
M. Noventa
C. Romani
E. Sturaro
Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
Italian Journal of Animal Science
heavy pigs, ham, iodine number, fatty acids profile
author_facet P. Carnier
L. Gallo
M. Noventa
C. Romani
E. Sturaro
author_sort P. Carnier
title Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
title_short Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
title_full Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
title_fullStr Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
title_full_unstemmed Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
title_sort sources of variation of iodine number and fatty acids profile in raw hams for dry curing
publisher Taylor & Francis Group
series Italian Journal of Animal Science
issn 1594-4077
1828-051X
publishDate 2011-03-01
description 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)...
topic heavy pigs, ham, iodine number, fatty acids profile
url http://www.aspajournal.it/index.php/ijas/article/view/2089
work_keys_str_mv AT pcarnier sourcesofvariationofiodinenumberandfattyacidsprofileinrawhamsfordrycuring
AT lgallo sourcesofvariationofiodinenumberandfattyacidsprofileinrawhamsfordrycuring
AT mnoventa sourcesofvariationofiodinenumberandfattyacidsprofileinrawhamsfordrycuring
AT cromani sourcesofvariationofiodinenumberandfattyacidsprofileinrawhamsfordrycuring
AT esturaro sourcesofvariationofiodinenumberandfattyacidsprofileinrawhamsfordrycuring
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