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Following an application from Cárnicas Joselito S.A. pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of Spain, the Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to 'Joselito ham increases antioxidant substances in the body, reduces blood pressure and plasma triglycerides, decreases oxidative stress and prevents effect in diseases related to the cardiovascular and intestinal systems'. The scope of the application was proposed to fall under a health claim referring to disease risk reduction. The food constituent that is the subject of the health claim is Joselito, an Iberian ham characterised by a high content of oleic acid. The Panel considers that the food is sufficiently characterised. The Panel considers that lowering of LDL‐cholesterol concentration and blood pressure is a beneficial effect by decreasing the risk of coronary heart disease. Upon a request from EFSA, the applicant identified one human intervention study as being pertinent to the claim. However, due to methodological limitations, the Panel considers that no conclusions can be drawn from this study for the scientific substantiation of the claim. The Panel notes that no human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between the intake of Joselito® ham and the reduction of LDL‐cholesterol concentration or blood pressure. [ABSTRACT FROM AUTHOR]

Abstract Following an application from Cárnicas Joselito S.A. pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of Spain, the Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to ‘Joselito ham increases antioxidant substances in the body, reduces blood pressure and plasma triglycerides, decreases oxidative stress and prevents effect in diseases related to the cardiovascular and intestinal systems’. The scope of the application was proposed to fall under a health claim referring to disease risk reduction. The food constituent that is the subject of the health claim is Joselito, an Iberian ham characterised by a high content of oleic acid. The Panel considers that the food is sufficiently characterised. The Panel considers that lowering of LDL‐cholesterol concentration and blood pressure is a beneficial effect by decreasing the risk of coronary heart disease. Upon a request from EFSA, the applicant identified one human intervention study as being pertinent to the claim. However, due to methodological limitations, the Panel considers that no conclusions can be drawn from this study for the scientific substantiation of the claim. The Panel notes that no human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between the intake of Joselito® ham and the reduction of LDL‐cholesterol concentration or blood pressure.

Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may cause. Therefore, the objective of this study was to evaluate how the reduction of salt content and the pig genetic line influence bioactivity in boneless hams. For this purpose, 54 hams were studied, 18 boneless Iberian hams (RIB), 18 boneless white hams from commercial cross-bred pigs (RWC), and 18 salted and traditionally processed Iberian hams (TIB) to check if the pig genetic line (RIB vs. RWC) or the processing (RIB vs. TIB) affect the peptide production and bioactivity of the hams. The pig genetic line significantly affected the activity of ACE-I and DPPH, with RWC having the highest ACE-I activity and RIB having the highest antioxidative activity. This coincides with the results obtained in the identification of the peptides and the bioactivity analysis performed. Salt reduction positively affected the different hams, influencing their proteolysis and increasing their bioactivity in traditionally cured hams. [ABSTRACT FROM AUTHOR]

Iberian ham is a food product of great quality endorsed by Protected Denominations of Origin, which is beginning to be marketed as a tourist product, and visits to pastures, ham dryers, etc., are becoming tourist attractions in the rural areas of Andalusia. In this research, a factor analysis with VARIMAX rotation is carried out to determine the factors that influence the development of ham tourism. Five components are determined, of which the supply factor is one of the most important. Pull factors are highlighted as the local gastronomy and heritage, among others, and push factors include visiting dryers, pastures, and ham museums. Based on these results and the descriptive analysis of the profile of the ham tourist, it is found that the ham tourist is very satisfied with the visit made, and that the tourist would repeat the experience. However, it is observed that it is necessary to create routes combined with other better known gastronomic products, such as wine, and carry out marketing campaigns to publicize this tourist product in the national and international market, because at present it is local tourists who perform this type of tourism. [ABSTRACT FROM AUTHOR]

In the context of agricultural post-productivity, rural spaces acquire new functions or reinforce the existing ones. Thus, the production of quality food, as a part of agroindustry, and tourism appear as common activities in rural development strategies. Special attention is drawn to gastronomic tourism and the creation of routes as a creative expression of the integration and structuring of the territories. The Iberian ham is a unique product, known worldwide, produced exclusively in the SW quadrant of the Iberian Peninsula. It is linked to a unique agro-system of the anthropised Mediterranean forest, also known as dehesa4, and comparably limited Iberian pig livestock, which has given rise to traditional culture and industry constituted in Local Productive System in many municipalities, supported by Protected Designation of Origin. The central objective of the research is to analyse existing tourist attraction related to the Iberian ham, its potential and the routes and products that have arisen around it. Having placed the territorial recognition as the starting point, the analysis of the resources and locations of the activities related to the Iberian ham was carried out based on scientific literature and the use of different databases. Secondly, the analysis of the potential tourism activities in the Sierra de Huelva region was implemented based on primary sources, namely surveys and interviews with intervening actors. The following results are obtained: a) the tourist potential of the Iberian pig world; b) complementarity with other tourist activities; c) difficulties in structuring existing attractions; d) multiplication of disconnected and sometimes coincident tourism initiatives; e) scarce participation of private actors in the initiatives launched. [ABSTRACT FROM AUTHOR]

In this study, data mining technique was applied on computational texture features obtained from the analysis of magnetic resonance imaging (MRI) of hams, with the main objective of determining sensory attributes of dry-cured ham non-destructively. For that, fresh and dry-cured hams were scanned and then the MRI images were analyzed by three methods of computational texture features. Data mining was applied on the computational texture features from fresh and dry-cured hams for obtaining prediction equations of the sensory attributes of dry-cured hams. The correlation coefficient ( R) was used to analyze the results. Accurate prediction was found for 13 sensory attributes as a function of computational texture features of fresh ham, and three from dry-cured ham. In addition, a sensory analysis of dry-cured hams was also carried out to validate the predicted results. Similar values were found between the predicted attributes and those determined by sensory analysis. Thus, it is possible to predict sensory attributes of dry-cured hams by applying data mining on computational texture features of MRI from fresh and dry-cured hams. This supposes the chance of determining non-destructively sensory attributes of dry-cured hams, even before the curing process starts. [ABSTRACT FROM AUTHOR]

Cured Iberian ham is a worldwide known product due to its high quality. Nowadays, there is a lack of official analytical methods to differentiate geographical origin (Protected Designation of Origin (PDO)), the curing plant where hams are processed, as well as the commercial categories in each industry. In this work, volatile organic compounds (VOCs) extracted from 998 Iberian hams were analyzed by Gas Chromatography coupled to Ion Mobility Spectrometry (GC-IMS), using the subsequent information to design discriminant models. High classification percentages were obtained for the three objectives of the study: 98,5% for geographical origin, 93,5% and 100% for curing plant discrimination, and an average rate of 84,5% for commercial category discrimination in the seven curing plants subject to study. Differences obtained in discriminant models are probably due to the complexity of Iberian ham manufacturing process. In this sense, the results obtained in the present study suggest slight differences between geographical areas and industries evaluated, even covered by the same PDO. Also, those differences may be related to the existing variability in terms of breed purity and feeding regime of Iberian pigs, which are two of the main determining factors of ham aroma. • A volatilome analysis of fat samples provides useful information about Iberian ham. • A success of 98,5% was achieved for Protected Designation of Origin discrimination. • The curing plant of origin was predicted with a success of 100% and 93,5%. • An 84,5% average differentiation at plant level was achieved for commercial category. [ABSTRACT FROM AUTHOR]

Designations of origin have a long history in Spain, and in the case of ham they are not the exception. The protected designation of origin of the Iberian ham "Los Pedroches" is an example the symbiosis between this figure and that of culinary routes. In this work we carried out an analysis of the profile of visitors of the region where this designation is located, aiming to collect information which can be useful in the promotion of said designation as a culinary route. The purpose is to increase the sources of revenue and the income and employment levels for the local population while also boosting the multifunctionality of the rural territory of the region. [ABSTRACT FROM AUTHOR]

Iberian dry-cured ham is considered a product of excellence in Spain and also highly valued by consumers overseas. Its processing conditions include a minimum time of ripening of 24 months which results on a very intense proteolysis of muscular proteins due to the action of endogenous enzymes and the generation of numerous peptides and free amino acids responsible for its characteristic flavour properties. Previous studies in Spanish dry-cured ham of 10 months of ripening identified the amino acid sequences of many of the peptides generated during the proteolysis as well as described their potential as bioactive peptides. However, differences in genetics and processing conditions such as the time of ripening, could result on differences in the action of endogenous enzymes and the generated peptides. In this study, differences in the generated peptides between Iberian dry-cured (24 months of ripening) and traditional Spanish dry-cured ham (14 months of ripening) have been detected. Iberian dry-cured ham extract was separated using size-exclusion chromatography and the ACE-inhibitory activity of the obtained fractions was evaluated in vitro showing up to 97.7% of inhibition in some of the fractions. The antihypertensive effect of the Iberian ham extract was also assayed in vivo using spontaneously hypertensive rats. A significant decrease of 12 mm Hg in SBP after 8 h of ingestion ( p < 0.05) that returned to values similar to the control after 24 h of the treatment was observed. The analysis by mass spectrometry in tandem of the peptide extract revealed a total of 2632 peptides which contained the ACE inhibitory Pro–Pro–Lys, Pro–Ala–Pro, and Ala–Ala–Pro repeated in their sequences a total of 322, 302 and 119 times, respectively. This study reveals Iberian dry-cured ham as a source for natural antihypertensive peptides with very high potential in comparison with Spanish dry-cured ham, probably due to the differences in genetics and time of ripening which influence proteolysis and thus the generation of peptides. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the usefulness of a Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) equipment to tentatively quantify relevant volatile compounds of dry-cured Iberian ham, and to differentiate Iberian hams from pigs reared at four different conditions yielding different commercial grades. The SIFT-MS analysis allowed the rapid quantification of 39 Iberian ham volatile compounds, 16 of them being significantly affected by the rearing conditions of pigs. The full spectra SIFT-MS data allowed the correct classification of 79.2% of hams according to diet, which is a smaller percentage than that obtained using intramuscular fatty acid data (95.8%) obtained by using a gas chromatograph-flame ionization detector after lipid extraction and transesterification. Therefore, the SIFT-MS analysis would be a rapid tool to tentatively quantify some relevant volatile compounds, and also would provide a rapid but rough classification of Iberian ham according to the rearing conditions of pigs. [ABSTRACT FROM AUTHOR]

The aim of this work was to investigate the changes in volatile hydrocarbon amounts from subcutaneous fat during the ripening process (987 days) of Iberian ham by purge & trap–gas chromatography–mass spectroscopy method, using the same hams. Thirteen hydrocarbons have been identified, all previously described. Linear and branched saturated, aromatic and terpenic hydrocarbons are between them. The most abundant compound in raw and cured hams was 2,4-dimethylhexane. The concentrations of 2,4-dimethylhexane, 3-methylhexane, methylbenzene and m -xylene were higher in raw hams, while the concentrations of 2,4-dimethylheptane, nonane, propylcyclohexane, dodecane, ethylbenzene, p -xylene, o -xylene, limonene and styrene were higher in dry-cured hams. A linear discriminant analysis was applied and the two discriminant functions were obtained using backward stepwise analysis retaining all hydrocarbons that were identified. A complete separation between the three periods was obtained, indicating that the retained variables are powerful descriptors to characterize samples from these three dry-curing periods. [ABSTRACT FROM AUTHOR]

Abstract: Changes in volatile aldehyde and ketone amounts from subcutaneous fat have been evaluated during the dry-curing process (987days) of Iberian ham by purge & trap-gas chromatography–mass spectroscopy method, using the same hams for the first time. The subcutaneous adipose tissues of ten hams obtained from five Iberian pigs fed on acorns and pasture were sampled and analyzed periodically during whole processing time. Fifteen aldehydes and six ketones have been identified, all previously described except the 2,4-pentadienal that has been identified for the first time. A LDA was applied and the two discriminant functions were obtained using backward stepwise analysis retaining the variables: 4-octen-3-one, 2-methyl-butanal, butanal, 2-decenal, 2-heptanone, decanal, 2,4-pentadienal, pentanal, hexanal, 2-butanone, octanal and 2-octanone. A complete separation between the three periods was obtained, indicating that the retained variables are powerful descriptors to characterize samples from these three dry-curing periods. The ratio between total aldehydes and ketones was used to predict the curing time. [Copyright &y& Elsevier]

Abstract: In this contribution, we studied the weight loss of Iberian hams during dry-curing process and determined the composition of fatty acids, triacylglycerols, diacylglycerols (DGs), monoacylglycerols and free fatty acids in their sweaty fat collected during processing. Ten Iberian hams were used in the study and kept throughout all processes. Humidity, temperature and weight were measured and the sweaty fat of each ham was collected. During dry-curing process, Iberian hams underwent a weight loss with a logarithmic trend and the coefficients depended on the characteristics of the initial raw material and processing conditions. The percentage of weight that hams lost in dry-curing process ranges between 28.83 and 35.91% (mean 33.06%), whereas they lost between the 0.29 and 1.28% (mean 0.79%) of sweaty fat. Concerning the composition of sweaty fat, this was influenced by the composition of ham fat and by the different melting points of compounds sweated. The monounsaturated fatty acids were the most abundant in sweaty fat, especially C18:1 ω9, followed by the saturated and polyunsaturated fatty acids. Triacylglycerols represented 13.4–24.6% of the sweaty fat, characterized by a high amount of species with doubled bound number 2, especially POO. The free fatty acid species found were C18:1 and C16:0 and their percentage ranged similar in all periods, being between 14.45 and 26.94%. The only specie of monoacylglycerol detected was 1-monoolein, being present between 1.24 and 10.65%. The diacylglycerols (DGs) most abundant were 1,2-OP and 1,2-OO (O=oleic acid, P=palmitic acid). In the first period of sweating, there was a higher amount of 1,2-DGs, whereas similar amounts of 1,2- and 1,3-DG species were found in the second and third periods of sweating. When there was a higher amount of diacylglycerols, there were higher quantities of monoacylglycerols and free fatty acids in this fat. [Copyright &y& Elsevier]

Abstract: The effect of the IGF-II genotype (AG vs. GG) on the morphological and compositional parameters, the fatty acid composition of intramuscular fat, the odour concentration (analysed by dynamic olfactometry) and the volatile compound profile (analysed by proton transfer reaction time-of-flight mass spectrometry) of dry-cured Iberian ham was studied for the first time, and compared to the effect of pig rearing system (high-oleic concentrated feed vs. acorn and grass). The IGF-II genotype had no effect on most variables. However, it influenced the concentration of some odorants (methanethiol and octanal), although it did not affect odour concentration. Conversely, the rearing system had a significant effect on a large number of ham variables. Results indicate a negligible effect of the IGF-II genotype on the final ham quality and confirm that the rearing system has a marked effect. [Copyright &y& Elsevier]

Abstract: The aim of this study was to investigate the changes in polar and non-polar lipid fractions from subcutaneous adipose tissue during the ripening of Iberian dry-cured hams. Total fatty acid, triacylglycerol and phospholipid amounts decreased with processing whereas diacylglycerol, monoacylglycerol and free fatty acid amounts grew up. Phospholipids were only detected during postsalting period, decreasing markedly with an exponential trend. In this kind of fat, the free fatty acids do not come mostly from phospholipid hydrolysis as occurs in intramuscular fat. Drying period is characterized by an intense lipolysis of triacylglycerols and diacylglycerols. The hydrolysis would be more influenced by enzymes and microorganism action in the two first periods while cellar would be characterized by chemical hydrolysis of acylglycerols, oxidation of these and fatty acids and sweat of fat. Pattern recognition techniques combined with mathematical analysis of fatty acids and diacylglycerols have been used in order to predict the curing time. [Copyright &y& Elsevier]

Abstract: An analytical method which offers accurate determination and identification of eight α-keto acids (α-ketoglutaric acid, pyruvic acid, 4-hydroxyphenylpyruvic acid, 3-methyl-2-oxobutyric acid, α-keto-γ-methylthiobutyric acid, 4-methyl-2-oxovaleric acid, 3-methyl-2-oxovaleric acid, and phenylpyruvic acid) in pork meat and Iberian ham samples is reported. The method utilises a highly selective and sensitive method of multiple reaction monitoring (MRM) by mass spectrometry. The analytical method is simple (although the chemical derivatisation of the α-keto acids with dansylhydrazine is required), precise (<18% RSD), accurate (90–110%), sensitive (0.01–0.34mg/kg of defatted and freeze–dried meat depending on the α-keto acid) and linear (R >0.99) over several orders of magnitude (until 0.01–146.1mg/kg of defatted and freeze–dried meat depending on the α-keto acid). Using this methodology, α-keto acids were found to be present in pork meat to a low extent, and their concentration increased when they were determined in Iberian ham. This is the first report of the presence of α-keto acids in both pork meats and Iberian hams. [Copyright &y& Elsevier]

Abstract: Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared to hams thawed under refrigeration and traditionally salted. The peptidase and lipase activities were measured at the end of salting and post-salting stages. The activity of cathepsin B+L was reduced in the two brine salted batches while few differences among batches were observed for the other peptidases. Several lipase activities were significantly reduced in the two brine salted batches. The brine thawed processing affected the free fatty acid content at the different stages although the differences were more appreciated at the beginning of the process and no differences were observed at the end. The long ripening time makes these differences negligible and the consumer did not appreciate any differences between the sensory quality of Iberian brine/thawed hams and traditional Iberian thawed pile salted hams. [Copyright &y& Elsevier]

Abstract: This paper describes the Magnetic Resonance Imaging (MRI) contrastive analysis of Iberian hams from pigs that have been fattened only with acorns and grass (AG) and those that have been fattened with high oleic acid concentrates (HO). Based on computer vision techniques, the implemented methods of image processing allowed for the automatic recognition of the Biceps femoris muscle as well as for computational texture feature detection in the muscle. The data collected was then checked against physical–chemical composition. The MRI sequence obtained displayed markedly visual differences in terms of the grey hue for both muscle (darker in AG-fed hams) and inter-muscular and intra-muscular fat (darker in HO hams). Most computational texture characteristics proved to be statistically different between the AG and HO image sets. Two groups (G1 and G2) of texture features were derived. G1 was closely related to linolenic acid (C18:3 n-3) and γ-tocopherol, defining Iberian ham of AG pigs, while G2 was associated with HO pigs. Thus MRI-based analyses enable visual distinction of Iberian hams according to the feeding background. This distinction is also achieved computationally via the examination of the texture features in the muscles. [ABSTRACT FROM AUTHOR]

Abstract: The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams were simultaneously thawed and salted with saturated brine for periods of 3, 5, and 7days with and without the application of a vacuum pulse in order to reach the same salt concentration as the traditional procedure. The post-salting behaviour of the brine/thawed hams was also studied. The results obtained indicated that simultaneous thawing and salting would considerably reduce the time needed to reach the same salt concentration as with the traditional procedure (77% and 63% reduction with and without vacuum pulse, respectively). This also implied lower dehydration, so an increase in the post-salting time or in the weight lost during this stage is required. [Copyright &y& Elsevier]

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this paper is to describe a methodology that can predict Iberian dry-cured ham sensory traits from raw material characteristics, lipid composition and Magnetic Resonance Imaging-based analysis, by using Multiple Linear Regression statistics. Thus, 18 sensory traits are tried to be defined from 10 fatty acids and 17 computational texture features. Dependence linearity within each group of independent variables is determined. Then, Multiple Linear Regression (MLR) is applied, obtaining allowable statistical coefficients (adjusted coefficient of determination, >0.750 and p-value<0.05) for five sensory traits defined from fatty acids (fat hardness, lean hardness, flavour intensity, brightness and juiciness), and four traits from computational texture features (marbling, odour intensity, flavour intensity and redness). Finally, prediction analysis is validated with a display of statistical data ( LOO and p-valueLOO). Therefore, some sensory traits in Iberian dry-cured hams can be predicted from fatty acids and computational texture characteristics in fresh products. [ABSTRACT FROM AUTHOR]

Abstract: This work aimed to investigate the effect of pre-cure freezing Iberian hams on proteolysis phenomena throughout the ripening process. Non-protein nitrogen (NPN), peptide nitrogen (PN) and amino acid nitrogen (AN) as well as amino acid and dipeptide evolution followed the same trend in both refrigerated (R) and pre-cure frozen (F) Iberian hams during processing. At the different stages of ripening, there were no differences in the content of NPN and AN while F dry-cured hams had higher levels of PN than R hams at the final step. This seemed to be more related to the salt content (lower in F than in R hams) than to the pre-cure freezing treatment. Most amino acids and dipeptides detected showed higher concentrations in F than in R Iberian hams at the green stage, being rather similar at the intermediate phases. At the final stage, the effects of pre-cure freezing of Iberian hams were not well defined, higher levels of some amino acids and dipeptides were found in R than in F Iberian hams whereas other amino acids were lower in R than in F hams. [Copyright &y& Elsevier]

Abstract: This paper aims to study the profile of phospholipid (PL) classes of Iberian ham throughout its processing and the changes it underwent due to the influence of the pre-cure freezing treatment. The general profile of each PL class did not vary during the ripening stage. Phosphatidylcholine (PC) showed the highest proportion, followed by phosphatidyletanolamine (PE) and phosphatidylserine (PS) and phosphatidylinositol (PI) being the minor PL. The four PL classes were highly hydrolysed during the salting stage and their degradation continued during the rest of the processing. Pre-cure freezing of Iberian ham influenced the levels of the four PL classes at the initial stage, all of them being higher in refrigerated (R) than in pre-cure frozen (F) hams. Moreover, the pattern of hydrolysis was not the same in these two groups. [Copyright &y& Elsevier]

Abstract: This paper analyzes consumers’ preferences for Iberian dry-cured ham, one of the most typical and highly prized meat products in Spain. The data were obtained by a survey carried out between April and May 2006 with a sample of 417 consumers in Extremadura (SW Spain). Conjoint Analysis was used to estimate the relative importance of the main attributes affecting preferences for Iberian ham and to create consumer segments with similar preference profiles. Results have shown that Price and Type of ham are the most important attributes for the choice of ham. Simulation analyses determined the surcharge that consumers are willing to pay for an Iberian mast-fed ham instead of an Iberian ham, thus identifying an ideal cluster for Iberian mast-fed ham. [Copyright &y& Elsevier]

The purpose of this work was to study the influence of pre-cure freezing of Iberian hams on lipolysis and lipid oxidation during the ripening of the product. At the green stage, the levels of fatty acids (FA) in the free fatty acids fraction were higher in pre-cure frozen (F) than in refrigerated (R) hams, whereas in the polar lipid fraction, FA and dimethyl acetals (DMA) values were higher in R than in F Iberian hams. These results point out the existence of lipolysis phenomena during the freezing storage. At the end of post-salting and at the final stage, both R and F hams showed similar FA and DMA profiles. The effect of pre-cure freezing of hams influenced lipolysis evolution throughout the processing. The development of lipid oxidation was similar in R and F hams, but Thiobarbituric acid-reactive substances (TBAR) values were significantly higher in F hams at the initial stage and at the end of post-salting and drying steps. Despite all these differences, at final stage the FA and DMA composition as well as TBAR levels were quite similar in R and F hams. [ABSTRACT FROM AUTHOR]

Abstract: The use of frozen/thawed raw material in the processing of Iberian dry-cured ham has been studied to determine its effect on the sensory quality of the final product. The proteolysis and lipolysis processes were measured by the proteolytic and lipolytic enzyme activities and free amino acids and free fatty acids. The thawed Iberian hams had lower salt contents throughout the process. The use of thawing raw material did not affect the proteolytic enzymes, cathepsins, aminopeptidases and dipeptidylpeptidases, only the activity of dipeptidylpeptidase III was reduced due to thawing. Moreover, there were no differences in the content of free amino acids between fresh and thawed hams during the whole process. However, the use of thawing hams affected the lipolytic activity. The activity of phospholipase and neutral lipase were significantly higher in the thawed hams and also the content of free fatty acids, at all the stages analyzed. Consumer sensory analysis showed thawed Iberian hams had the lowest hardness, probably due to an intense proteolysis. The acceptability of the Iberian hams was similar between fresh and thawed hams. [Copyright &y& Elsevier]

A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoor-based, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly (p < 0.05) during the ripening time. This trend was clear for the volatile compounds 2-methylpropanal, 2-methylbutanal, 2-methy-l-butanol, disulfide dimethyl, 2,6-dimethylpyrazine + dihidro-2(3H) furanone and benzenemethanol and, therefore they could be used as indicators of the ripening time. Conversely, some of the lipid oxidation-derived compounds decreased significantly throughout ham processing. Feeding system had a weak effect on volatile compounds, but it was significant for some compounds (p < 0.05). Some of them (butanoic acid, 2,6- dimethylpirazyne and 1-octen-3-ol) were more abundant in Montanera than in Pienso hams. These small differences could be important because they involve compounds that have been identified as Iberian ham odorants. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the sensory characteristics of dry-cured hams from confined Iberian pigs fed on a high oleic (HO) concentrate (HO-Pienso hams), and to study how different the characteristics of these hams are from those of Iberian hams from the best grade (Montanera hams, from extensively reared pigs). Nearly half of the fatty acids studied were similar in HO-Pienso and Montanera hams. No differences were found for 18:1, but some major fatty acids of subcutaneous fat of Iberian hams were different between the HO-Pienso and the Montanera hams (C16:0, C18:0, C18:2). The descriptive test revealed that 15 of the 23 sensory characteristics were not significantly different between both groups of hams. No sensory differences appeared for fat appearance or lean texture characteristics, but lean appearance, oiliness, saltiness and the most intensively perceived characteristics of odour and flavour were significantly different. These differences in the sensory traits between Montanera and Pienso hams were not as marked as found in previous studies. Therefore, the use of a concentrate high in oleic acid enables simulation, at least in part, of the sensory characteristics, especially texture. [ABSTRACT FROM AUTHOR]

Abstract: The purpose of this study was to compare the characteristics (chemical composition, instrumental colour, sensory characteristics and acceptance) of dry-cured hams obtained form three genetic lines of Iberian pig (Censyra, Torbiscal and Entrepelado). The instrumental colour of fat was affected by the genetic line (b∗ , p =0.008; and h°, p =0.024), the Censyra group having the largest values. The genetic line did not affect the chemical composition of the subcutaneous fat and lean of the dry-cured hams or the instrumental colour of the lean. Data from a descriptive analysis showed that the only characteristic significantly affected was the toasted flavour (p =0.004), and juiciness and sweetness were slightly affected (p =0.062 and 0.061, respectively). In spite of the slight effect on the physical–chemical and sensory characteristics, acceptance was significantly different, Torbiscal hams having the highest scores. [Copyright &y& Elsevier]

Abstract: The present study aimed to analyse the chemical composition and oxidative status of Iberian dry-cured hams from pigs fed different finishing diets: extensive feeding on acorns and pasture in a “Montanera” traditional system (MON), fed in confinement with a mixed diet containing high-oleic sunflower oil (115g/kg of diet) and supplemented with 250mg/kg α-tocopherol (HOVE), and fed in confinement control mixed diet (CON) without added tocopherol and oleic acid fat. Muscles from MON dry-cured hams contained significantly (p <0.05) higher amounts of intramuscular fat (IMF) than those from HOVE and CON hams. The feeding background affected the tocopherol levels in dry-cured hams as those from MON and HOVE pigs had significantly higher levels of α-tocopherol than those from CON pigs whereas the extensive feeding provided muscles from MON pigs with significantly higher levels of γ-tocopherol than the experimental diets did to CON and HOVE pigs. The HOVE diet significantly increased the levels of oleic acid in Iberian dry-cured hams with these levels being similar to the oleic acid levels found in MON hams and significantly higher than those in CON hams. Compared to dry-cured hams from CON pigs, those from MON and HOVE pigs exhibited a higher oxidative stability as a likely result of a most favourable fatty acid composition and the presence of higher tocopherol levels. The principal component analysis (PCA) successfully discriminated between dry-cured hams from pigs fed different finishing diets. [Copyright &y& Elsevier]

Abstract: This paper explores the use of MRI (Magnetic Resonance Imaging) in combination with a fully automated Image Analysis method for the recognition of Biceps Femoris and Semimembranosus muscles in Iberian ham. A quantitative description of volume and a study of moisture and weight relationships during the product’s ripening process are included. Three Active Contour methods (Variational Calculus, Dynamic Programming, and Greedy Algorithms) are used to recognize the Biceps Femoris and Semimembranosus muscles by means of Computer Vision techniques. The recognition of both muscles via MRI entails a low error rate (3–10%). A loss of weight in hams during the ripening process is related to a decrease in size (r 2 =0.992). The high correlation implies that the information obtained by means of Computer Vision techniques can be used as a non-invasive complement to the traditional processes of ham weighing and moisture estimation. [Copyright &y& Elsevier]

Abstract: The evolution of free amino acids and amino acid-derived volatile compounds during the ripening of Iberian ham from pigs reared in a Montanera system (outdoor-based, with acorn and pasture available) and a Pienso system (indoor-based, with a high oleic acid concentrate) was studied. Ripening time influenced significantly all the free amino acids detected (p <0.05) except for threonine and tyrosine. The total free amino acid content increased significantly from day 120 to day 230 (drying stage) and then the concentration remained almost steady. This marked increase in the free amino acid content matched an increase in the amino acid-derived volatile compounds. The volatile compounds also increased after day 230. Conversely, rearing system had a weak effect on the free amino acid content and on the amino acid-derived volatile compounds. Only glutamic acid was significantly influenced (p =0.027), and a slight effect on proline and aspartic acid was found (p =0.051 and p =0.084, respectively), concentrations being larger in Montanera hams than in Pienso ones. With regard to the amino acid derived volatile compounds, only a significant influence of rearing system on acetaldehyde and on the coelution of 2,6-dimethylpyrazine+dihidro-2(3H)furanone was found. The small differences caused by rearing system confirm the great importance of concentrate formulation. [Copyright &y& Elsevier]

Thirty hams were allotted into four groups according to fattening diet (“Montanera” – acorns and pasture; and “Pienso” – concentrated diet) and genotype of pigs (Iberian and Iberian × Duroc pigs). Total lipids, triacylglycerol composition and fatty acids from neutral lipids fraction were measured in biceps femoris muscle. Fattening diet largely affected lipid composition of hams. Total intramuscular lipids and triacylglycerols content were higher in Montanera hams than in Pienso hams. In Montanera hams, triacylglycerols contained more oleic acid (C18:1) and less stearic (C18:0) and palmitic (C16:0) acids (p<0.001) and accordingly less PSO, PPL, PPO, PPS, SSO (p<0.001) and more OLL, OOL, OOO triacylglycerols compared to Pienso hams (p<0.001). Genotype of pigs has an important effect in triacylglycerols composition but only a limited effect on their fatty acids composition. So, Iberian hams contained more of PLLn, PLL, POLn and POL + SLL compared to Iberian × Duroc hams (p<0.001) and POO and SOO were present in a higher quantity in Iberian × Duroc hams (p<0.01). [Copyright &y& Elsevier]

Sensory characteristics of Semimembranosus and Biceps femoris muscles from 24 dry-cured Iberian hams were assessed. Hams were salted with different amounts of salt (6% and 3% w/w) and then ripened at different temperature conditions (traditional processing vs. modified processing). Hams manufactured using modified processing showed higher scores for dryness (P<0.05), hardness (P<0.05) and rancid flavour (P<0.001) in the Semimembranosus muscle than those processed in a traditional way. The Biceps femoris muscle of hams salted with 6% of salt was drier (P<0.05), harder (P<0.05) and more fibrous (P<0.01) than in hams salted with 3% salt. Salty taste was more intense in the Semimembranosus and Biceps femoris from hams with a higher level of salt (P<0.01 and P<0.001, respectively). A more intense rancidity in hams ripened in modified processing could affect the overall aroma. A decrease in salt content produces less salty hams, but the changes in texture traits should be also considered. [Copyright &y& Elsevier]

The effects of some biotic (pig-rearing system and muscle location) and abiotic factors (processing time and drying location) on colour (L*, a* and b*) and moisture changes during the manufacture of Iberian ham were studied. The levels of L* (from 27.14 to 44.44), a* (from 6.10 to 19.84) and b* (from 2.18 to 8.72) parameters, and moisture (from 31.71 to 75.04) decreased (p <0.05) as processing time increased. L*, a* and b* were strongly influenced by muscle location and their values were smaller (p <0.05) in semimembranosus than in biceps femoris, as occurred with moisture. The rearing system produced differences (p <0.05) in a* at the first stage and in L* and b* at the final stage of processing. Drying location, probably in association with natural climatic conditions, caused differences (p <0.05) at only the final stage of processing in a* and b* parameters. The variations in colour parameters were mainly affected by rearing system and muscle location. [ABSTRACT FROM AUTHOR]

An electronic nose system to control the processing of dry-cured Iberian ham is presented. The sensors involved are tin oxide semiconductors thin films. They were prepared by RF sputtering. Some of the sensors were doped with metal catalysts as Pt and Pd, in order to improve the selectivity of the sensors. The multisensor with 16 semiconductor sensors, gave different responses from two types of dry-cured Iberian hams which differ in the feeding and curing time. The data has been analysed using the PCA (principal component analysis) and backpropagation and probabilistic neural networks. The analysis shows that different types of Iberian ham can be discriminated and identified successfully. [Copyright &y& Elsevier]

The aim of this work was to study the influence of crossbreeding (Iberian and Iberian×Duroc 50% pigs) and rearing system (outdoors and indoors) on the sensory characteristics of Iberian ham [using descriptive analysis], and to investigate the relationships among sensory data and subcutaneous fat composition. Crossbreeding had a slight effect on sensory and fatty acid profile (only the bitter taste and some low-content fatty acids were significantly affected), but rearing system had a marked effect on subcutaneous fat composition (most fatty acids were affected) and sensory characteristics (texture characteristics being the most affected together with lean appearance and aroma). Palmitic, stearic and oleic acids were closely correlated to some sensory traits, not only lipid-related characteristics (brightness, fat oiliness) but also to aroma. [Copyright &y& Elsevier]

The influence of different sensory attributes on the acceptability of dry-cured Iberian ham was studied. Partial least squares regression analysis showed that juiciness and several flavour traits were the major attributes positively influencing acceptability of dry-cured Iberian ham, whereas yellowness of the fat, dryness and fibrousness showed a negative influence. Using stepwise multivariate regression, juiciness and flavour intensity were the two traits that better explained the acceptability of dry-cured ham, the linear model obtained showing a regression coefficient of 0.526. The regression coefficient of acceptability with juiciness and flavour intensity was higher using a piecewise linear regression model (R2=0.759) showing, therefore, a discontinuous relationship between these variables. However, results on product acceptability have been obtained using trained panellists and it might be possible that the use of a consumer panel would change these conclusions. [Copyright &y& Elsevier]

Iberian ham is one of the most representative Spanish products and presents an excellent nutritional and sensory quality. Iberian ham trimming fat is considered a by-product and to give a new use to this remaining part could represent a healthy and innovative option for obtaining sustainable foods. The purpose of this work was to obtain a new bioactive ingredient from Iberian ham trimming fat with the highest amount of antioxidants and monounsaturated fatty acids (MUFA), using a new non-invasive solvent-free method. To obtain the essence, two different extraction procedures were carried out. After fatty acid characterization, degree of acidity, peroxide index and a basic sensory analysis were performed. Antioxidant in vitro activity and total phenolic compounds (TPC) were also determined. This new ingredient showed a better sensory profile than raw ham fat, a lower degree of acidity, a higher content of MUFAs, and also showed a higher antioxidant capacity and an increase in phenolic compounds compared to the raw material. This bioactive essence could be used as a food, a cosmetic or a nutraceutical ingredient to prevent certain diseases related to oxidative stress and could also contribute to the maintenance of the circular economy. [ABSTRACT FROM AUTHOR]

Evaluation of dry-cured Iberian ham quality is carried out by means of the sense of smell of experts and a percentage of these hams are discarded due to odour defects. However, hams in cellars cannot be altered by sampling because they would be devaluated, which makes instrumental analysis difficult. Thus, the aim of this work is to assess the potential of headspace gas chromatography coupled to ion mobility spectrometry (HS-GC-IMS) or mass spectrometry (HS-GC-MS) to discriminate defective Iberian hams using a non-destructive sampling. Fifty hams from pigs fed with acorns were sampled in a real industry setting and were classified according to their condition (defective or non-defective). Validated classification rates of 80% and 100% using partial least squares discriminant analysis were obtained with HS-GC-IMS and HS-GC-MS, respectively, demonstrating the potential of the instrumental methods tested, which can be seen as complementary to the traditional olfactory technique. Furthermore, the volatile profile of spoiled Iberian hams was also determined; on average, spoiled pieces showed higher values of nonanal and decanal. Besides that, formic acid was only detected in spoiled pieces. These results might lead to an easier discrimination of spoilage to guarantee the quality of Iberian hams on the market. • GC-MS and GC-IMS can identify defective dry-cured Iberian hams from non-defective. • Heptan-1-ol, octan-1-ol, nonanal and decanal can be markers for defective pieces. • Formic acid was only found in defective dry-cured Iberian hams. • Acetic acid was higher in non-defective dry-cured Iberian hams. • GC methods allow the smart detection of defective pieces in an industrial setting. [ABSTRACT FROM AUTHOR]

Dry-cured Iberian ham is officially classified into different commercial categories according to the pig's breed and feeding regime. These reach very different prices, thus promoting labelling fraud and causing great damage to the food sector. In this work, a method based on Raman spectroscopy was explored as a rapid in situ screening tool for Iberian ham samples. A total of 110 samples were analyzed to assess the potential of this technique to differentiate purebred, crossbred, acorn-fed and feed-fed dry-cured Iberian ham. A continuous signal probably due to sample fluorescence was obtained, which hid the Raman scattering signal. Therefore, chemometric treatment was applied in order to extract non-apparent information. High validated classification rates were obtained for feeding regime (83.3%) and breed (86.7%). In addition, an interlaboratory study was carried out to confirm the applicability of the method with 52 samples, obtaining a validated rate above 80%. [ABSTRACT FROM AUTHOR]

• The effect of pulsed light (PL) on two Spanish dry-cured ham varieties was studied. • Listeria innocua was reduced by 1–2 log cfu/cm2 on the surface of ham slices. • PL did not substantially affect peroxide values of ham. • PL-treated ham at 8.4 J/cm2 showed sulfur notes that disappeared during storage. • The volatile profile of ham showed some changes immediately after PL treatment. The efficacy of pulsed light (PL) for the surface decontamination of ready-to-eat dry-cured ham was studied in two Spanish varieties, Serrano and Iberian. Listeria innocua was inoculated on the surface of ham slices that were vacuum-packaged and flashed with 2.1, 4.2 and 8.4 J/cm2. Survivors were enumerated immediately after treatment. Peroxide values, sensory analysis and volatile profile were investigated during storage at 4 and 20 °C. Inactivation of Listeria was higher in Iberian (ca. 2 log cfu/cm2) than in Serrano ham (ca. 1 log cfu/cm2) with 8.4 J/cm2. PL did not increase the peroxide values above the usual levels reported in dry-cured ham, and no rancid notes were observed in the sensory analysis. PL-treated samples showed an increase in the concentration of some volatile compounds, such as methional, dimethyl disulfide and 1-octen-3-one, which imparted slight sulfur and metallic notes, although they disappeared during storage. [ABSTRACT FROM AUTHOR]

The effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated. Salted hams were surface inoculated (6.5 log CFU) with a cocktail of 4 L. monocytogenes strains isolated from environment and products of a meat industry. Serrano and Iberian hams were ripened for 16 and 24 months, respectively. A decrease of at least 4.6 log units on the surface of Serrano ham was recorded after 4 months for L. monocytogenes counts, which remained under the detection limit thereafter. L. monocytogenes declined by >5 log units on the surface of Iberian ham during the first 9 months and was not detected afterwards. The higher nitrite content of Serrano ham might have accelerated the decrease of the pathogen. This study validates the inactivation of L. monocytogenes on the surface of whole dry-hams during extended ripening. • L. monocytogenes declined by >4.6 logs on Serrano ham after 4 months. • L. monocytogenes declined by 5.4 logs on Iberian ham after 9 months. • The higher nitrite content of Serrano ham might have accelerated the decrease. • Ham processing was highly effective in inactivating L. monocytogenes during ripening. [ABSTRACT FROM AUTHOR]

The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid profile from subcutaneous fat samples was evaluated and modeled with various chemometric approaches as a potential tool for authentication of Iberian ham from three categories according to the rearing system: "Jamón de Bellota", "Jamón de Cebo de Campo", and "Jamón de Cebo". The application of artificial neural networks provided satisfactory classification and prediction rates, with oleic acid being the most important variable driving this differentiation. [ABSTRACT FROM AUTHOR]

Digital images of food for later analysis tend to be heterogeneous in terms of color and luminosity. Improving these images by using filters is necessary and crucial before further processing. This paper compares the non-use of filters and the use of high-pass filters in the images of hand-cut Iberian ham that will be used in a multifractal analysis for the study of fat and its infiltration. The yielded results show that with the use of a high-pass filter, more accurate fractal dimensions were obtained, which can be featured in predictive techniques of Iberian ham quality. [ABSTRACT FROM AUTHOR]