Tecnologı́a de los Alimentos, Facultad de Veterinaria UEx, Campus Universitario s/n, Cáceres 10071, Spain.
Meat Sci. 2004 Jun;67(2):299-307. doi: 10.1016/j.meatsci.2003.11.002.
Physico-chemical parameters involved in technological meat quality for dry cured processing of four different lines (Entrepelado, Lampiño, Retinto and Torbiscal) of Iberian pigs were studied in the Masseter (MS) and Longissimus dorsi (LD) muscles. The line of Iberian pig significantly affected intramuscular fat content of MS muscle, animals from the Torbiscal line showing lower values. Proportions of several fatty acids of total lipids and polar lipids from the MS muscle were also affected. However, fatty acid composition and total lipids, neutral lipids and polar lipids of LD muscle and neutral lipids of MS muscle were scarcely affected. Lipid oxidation was also unaffected by Iberian pig line, but instrumental colour parameters of MS muscle showed significant variations.
研究了四种不同品系（Entrepelado、Lampiño、Retinto 和 Torbiscal）伊比利亚猪的颊肉（MS）和背最长肌（LD）肌肉中干腌加工过程中涉及的物理化学参数。伊比利亚猪的品系显著影响了 MS 肌肉的肌内脂肪含量，Torbiscal 品系的动物表现出较低的值。总脂质和极性脂质中几种脂肪酸的比例也受到影响。然而，LD 肌肉的脂肪酸组成和总脂质、中性脂质和极性脂质以及 MS 肌肉的中性脂质几乎不受影响。脂质氧化也不受伊比利亚猪品系的影响，但 MS 肌肉的仪器颜色参数显示出显著的变化。
