VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF DRY-CURED LOINS AS AFFECTED BY FEEDING LEVEL IN THE PERIOD PREVIOUS TO THE LATE FATTENING PHASE AND BY REARING SYSTEM OF IBERIAN PIGS

Abstract

ABSTRACT

The effect of a moderate feed restriction (50 g feed/kg LW^0.75[low feeding level, L] versus 70 g feed/kg LW^0.75[high feeding level, H]) during the period previous to the late fattening phase on chemical composition, volatile profile and sensory quality of Iberian dry-cured loins from animals reared in free range (FR) or in confinement (C) along the fattening phase was studied. Total tocopherol, total free amino acid and ammonia contents of dry-cured loins from pigs FRL and FRH were higher (P < 0.05) than those from CL and CH. Sixty-one volatile compounds were identified and semiquantified in the headspace of all dry-cured loins. The FRL products showed the highest (P < 0.05) amino acid catabolism volatile compounds. In the rank-order test sensory analysis, the FR products obtained higher sums of ranks (P < 0.05) than those from confinement. Appearance, flavor, odor and texture scores showed a similar trend (FRL ≥ FRH > CL = CH).

PRACTICAL APPLICATIONS

Dry-cured products (loins and hams) from Iberian pigs that are reared at free range (FR) are highly appreciated by consumers, reaching the highest price. The feeding level of the Iberian pig in the period previous to the late fattening phase affects the amount of amino acid catabolism volatile compounds of dry-cured loins from pigs reared at FR which is reflected in a better sensorial quality of the dry-cured loin. A moderate feed restriction during the period previous to the late fattening phase of Iberian pigs reared at FR could be a good strategy to improve the sensory quality of dry-cured products.