Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

The sensory characteristics of Iberian dry-cured loins and the influence of crossbreeding (pure Iberian – IB, Iberian female × Duroc male – IB×D and Duroc female × Iberian male – D×IB) and rearing system (outdoors fed on acorns and pasture – MON, indoors fed on concentrates high in oleic acid sunflower oil and supplemented with 250 mg/kg of α-tocopherol acetate -HOVE- and indoors fed on control concentrates – CON) on sensory attributes were studied. Dry-cured loins from IB-MON and IB-HOVE pigs, which showed the highest intramuscular fat (IMF) content (p < 0.01), reached higher scores for brightness, marbling traits (intensity, size and shape) and juiciness, and lower for hardness, dryness and fibrousness than loins from crossbred pigs (IB×D-HOVE, IB×D-CON and D×IB-HOVE). In fact, IMF content was positively linked to juiciness and marbling attributes and negatively to dryness, hardness and fibrousness, which was also observed in the principal component analysis (PCA). Neither the crossbreeding nor the rearing system seemed to influence odour, flavour and taste features. The PCA evidenced that dry-cured loins from IB-MON and IB-HOVE batches gathered together and were placed near to marbling attributes, juiciness and IMF content.