Animal Production and Food Science Department, University of Extremadura, 10071 Cáceres, Spain.
Meat Sci. 2014 Feb;96(2 Pt A):737-43. doi: 10.1016/j.meatsci.2013.10.010. Epub 2013 Oct 11.
This study examined the physico-chemical characteristics, oxidative stability and sensory properties of Iberian cry-cured hams as affected by the genetic background of the pigs: purebred Iberian (PBI) pigs vs reciprocal cross-bred Iberian × Duroc pigs (IB × D pigs: Iberian dams × Duroc sires; D × IB pigs: Duroc dams × Iberian sires). Samples from PBI pigs contained significantly higher amounts of IMF, monounsaturated fatty acids, heme pigments and iron than those from crossbred pigs. The extent of lipid and protein oxidation was significantly larger in dry-cured hams of crossbred pigs than in those from PBI pigs. Dry-cured hams from PBI pigs were defined by positive sensory properties (i.e. redness, brightness and juiciness) while hams from crossbred pigs were ascribed to negative ones (i.e. hardness, bitterness and sourness). Hams from PBI pigs displayed a superior quality than those from crossbred pigs. The position of the dam or the sire in reciprocal Iberian × Duroc crosses had no effect on the quality of Iberian hams.
本研究考察了伊比利亚低温腌制火腿的物理化学特性、氧化稳定性和感官特性，这些特性受猪的遗传背景影响：纯种伊比利亚猪（PBI 猪）与正反交伊比利亚×杜洛克猪（IB×D 猪：伊比利亚母猪×杜洛克公猪；D×IB 猪：杜洛克母猪×伊比利亚公猪）。PBI 猪的样本中肌肉内脂肪、单不饱和脂肪酸、血红素色素和铁的含量明显高于杂交猪。与 PBI 猪的干腌火腿相比，杂交猪的干腌火腿中的脂质和蛋白质氧化程度明显更大。PBI 猪的干腌火腿具有积极的感官特性（如红色、亮度和多汁性），而杂交猪的干腌火腿则具有消极的感官特性（如硬度、苦味和酸味）。PBI 猪的火腿质量优于杂交猪的火腿。在正反交伊比利亚×杜洛克杂交中，母猪或公猪的位置对伊比利亚火腿的质量没有影响。
