Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation.

@article{Cava1999OxidativeAL,
  title={Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation.},
  author={R Cava and J Ruiz and Jes{\'u}s Ventanas and Teresa Antequera},
  journal={Meat science},
  year={1999},
  volume={52 2},
  pages={165-72}
}
The effect of pig feeding in an extensive system based on acorn and pasture or in confinement with a control diet containing 5 mg α-tocopheryl acetate kg(-1) of feed and a 100 mg α-tocopheryl acetate kg(-1) enriched diet on evolution of lipid changes throughout ripening of dry-cured hams was investigated. Feeding regime significantly affected TBA-RS, peroxide value and hexanal content of Biceps femoris and Semimembranosus muscles. Muscles from pigs fed supplemented diet with α-tocopherol or fed… CONTINUE READING

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