title: Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.
abstract: Preference ranking tests for juiciness and overall liking of dry cured loins from Iberian pigs with different genetic backgrounds (pure Iberian or crossbred Iberian×Duroc pigs), reared under different productive systems (outdoors on acorns and grass or indoors with mixed diets) and with different intramuscular fat (IMF) content, were conducted. IMF showed a positive influence on preference for juiciness and liking in subjects over 25 years of age, while younger consumers showed a similar trend for juiciness but not for preference. Loins from pure Iberian pigs showed significantly better ranking for juiciness and overall liking than those from crossbred pigs, even when the IMF content was similar. Dry cured loins from pigs reared outdoors and fed on acorns and pasture were ranked significantly better than those from animals fed indoors on concentrates, even though the mixed diets used were enriched in monounsaturated fatty acids and vitamin E in order to obtain meat with similar features to that of pigs reared outdoors, and despite very similar IMF contents. In conclusion, dry cured loins with high IMF content, from pure Iberian pigs and reared outdoors on acorns and grass attain the highest consumer preference.
authors: Food Science, Faculty of Veterinary Sciences, University of Extremadura, Avd de la Universidad s/n, 10071 Cáceres, Spain.
authors: Sonia
authors: S
authors: Ventanas
authors: Jorge
authors: J
authors: Ruiz
authors: Carmen
authors: C
authors: García
authors: Jesús
authors: J
authors: Ventanas