This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Expertos del CSIC comparan la evolución de la fracción grasa en el jamón de bellota, cebo y recebo
The CSIC experts compared the evolution of the fat fraction in the ham of acorns, bait and recebo
Experts from the Institute of the fat, centre attached to the Consejo Superior de Investigaciones Científicas (CSIC), have begun the project of excellence aimed at analysing the evolution of the subcutaneous fat during the curing process of Iberian ham. Scientists believe that this process is key to obtain a final quality product, because there are chemical reactions that cause the degradation of the fat fraction and the formation of compounds which are responsible for the characteristic of Iberian ham aroma, the most important quality parameter.
Manuel Leon Camacho, Coordinator of the work 'Study of the evolution of the fraction of volatile compounds produced in subcutaneous fat of Iberian ham during the healing process', is aware that this project is a step in the characterization of the hams. "Studies have been conducted to examine the major changes taking place in lipids during the process of curing ham, although almost exclusively, intramuscular fat." "However, little known of the subcutaneous fat of Iberian ham, and its importance in the process of curing the pieces", says. Scientists believe that these changes in the chemical composition of the subcutaneous fat (disorders of the lipid fraction and formation of volatile compounds) could be used as good indicators to monitor the process of healing. In this way, are you can know "precisely" the changes and predict whether the process is evolving appropriately either act on the variables of the system to optimize this process.
Products derived from the Iberian pig sector is of great economic and social importance in Spain.
Race and animal feed will be controlled by technicians through continuous and periodic monitoring of pigs. Finally, and after the slaughter of animals, will be the research team who will carry out analytical control to check data field in the tracking of animals. It shall be the fraction of the fat subcutanea triglyceride analysis. Once within, hams will be deposited in a warehouse until complete the healing process that must be at least two years. During this period shall be constant controls of time, humidity, temperature and weight.
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