The incidence of food in the unsaturation of intramuscular fat of ham is reflected in the proportion that each type of ham appearing between the amount of oleic acid and linoleic acid (essential fatty acids for the human body) and linoleic acid (essential fatty acidsomega-3). Activity rates of different treatments, salinity water may reflect differences in the relative proportions of saturated and unsaturated fatty acids.
The organoleptic characteristics (flavor, color, texture and smell) in meat products are directly influenced by the chemical reactions ofhydrolysis and oxidation. Moreover, the flavor and aroma of ham are connected to oxidative suffering ham fat, because they are the source of the formation of various volatile components. The content of these compounds is highly dependent on the technological conditions that promote the oxidation of fatty acids. Therefore, the chemical composition of the fat plays a significant role in the development of aroma and flavor.
Feeding determine the composition of intramuscular fat from Iberian pigs. Therefore, the curing process is different depending on the feeding received by Iberian pigs can be differentiated into: bellota (acorn), recebo (topdressing) and cebo (bait).
The Iberian ham flavor is strongly influenced by the fat and free fatty acids in particular. And the differences are based on the fat component responsible for flavor.
In summary, Iberian pork feed influences the intramuscular fat composition ham because of the transformations occurring fat throughout the healing process. This influence is reflected in the relative saturation / unsaturation compared to its complete set of free fatty acidsand the chromatographic profile of the volatile compounds responsible for much of the flavor of the ham.