Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig

► Meat from Montanera and Recebo has higher tocopherols contents than Intensive. ► Meat from Montanera has higher MUFA content than Intensive. ► Serratus ventralis has lower oleic acid content than Longissimus dorsi. ► S. ventralis has higher antioxidant content than L. dorsi.