The stable isotope ratios (IR) of the bioelements (2H/1H, 13C/12C, 15N/14N, 18O/16O, 34S/32S) of the defatted dry matter (DFDM) and of two different fat fractions, marbling (FAT) and subcutaneous (SCF), were assessed on 86 ham samples belonging to six different types, with the aim of ascertaining the effect of origin and production system on 11 isotopic parameters. The six ham types were obtained from pigs reared in three regions, examining in every location one different production factor at two levels of expression: pig genotype (local breed vs. industrial hybrid) in Friuli (Italy), pig feeding regime (Bellota vs. Campo) in Extremadura (Spain) and ham seasoning time (mid vs. end) in Emilia (Italy). Both pig origin and husbandry or processing conditions had a significant effect on IR variability. By applying the stepwise linear discriminant analysis, 98.8% of hams were correctly assigned and 97.7% correctly cross-validated into the six different classes.
Perini, M.; Camin, F.; Sanchez del Pulgar Rico, J.; Piasentier, E. (2013). Effect of origin, breeding and processing conditions on the isotope ratios of bioelements in dry-cured ham. FOOD CHEMISTRY, 136 (3-4): 1543-1550. doi: 10.1016/j.foodchem.2012.06.084 handle: http://hdl.handle.net/10449/21568
Effect of origin, breeding and processing conditions on the isotope ratios of bioelements in dry-cured ham
Perini, Matteo;Camin, Federica;Sanchez del Pulgar Rico, Jose;
2013-01-01
Abstract
The stable isotope ratios (IR) of the bioelements (2H/1H, 13C/12C, 15N/14N, 18O/16O, 34S/32S) of the defatted dry matter (DFDM) and of two different fat fractions, marbling (FAT) and subcutaneous (SCF), were assessed on 86 ham samples belonging to six different types, with the aim of ascertaining the effect of origin and production system on 11 isotopic parameters. The six ham types were obtained from pigs reared in three regions, examining in every location one different production factor at two levels of expression: pig genotype (local breed vs. industrial hybrid) in Friuli (Italy), pig feeding regime (Bellota vs. Campo) in Extremadura (Spain) and ham seasoning time (mid vs. end) in Emilia (Italy). Both pig origin and husbandry or processing conditions had a significant effect on IR variability. By applying the stepwise linear discriminant analysis, 98.8% of hams were correctly assigned and 97.7% correctly cross-validated into the six different classes.
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