Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

The effect of pig Feeding in an extensive system based on acorn and pasture or in confinement with a control diet containing 5 mg alpha-tocopheryl ace tate kg(-1) of feed and a 100 mg alpha-tocopheryl acetate kg(-1) enriched d iet on evolution of lipid changes throughout ripening of dry-cured hams was investigated. Feeding regime significantly affected TBA-RS, peroxide value and hexanal content of Biceps femoris and Semimembranosus muscles. Muscles from pigs fed supplemented diet with alpha-tocopherol or fed extensively o n acorn and grass showed significant lower (p < 0.05) TBA-RS and peroxide v alue than ham muscles from pigs fed the basal diet at 210 days of processin g. Both feedings reduced significantly (p < 0.05) hexanal content at day 21 0 and day 700. Muscle slices from pigs fed on acorn showed significant high er scores (p < 0.05) in aroma and flavour intensity, cured flavour and nume rically lower rancid scores than those from control diet hams. (C) 1999 Els evier Science Ltd. All rights reserved.