Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

The fatty acid composition of the triacylglycerols and free fatty acids of subcutaneous (internal and superficial layers) and intermuscular fat and th e contribution of these fatty acids to the formation of volatile compounds were determined in dry-cured Iberian ham. The profile of the fatty acids an d volatile compounds showed that lipolytic and oxidative processes occur mo re intensively in subcutaneous than intermuscular fat, however, few differe nces were found compared to those found in ham lean. (C) 2001 Elsevier Scie nce Ltd. All rights reserved.