MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

The present work was aimed to study Iberian dry-cured hams from pigs reared outdoors and either fed with acorns and grass (AG) or with oleic acid enriched concentrates (HO), by means of their fatty acid profile, sensory traits and Magnetic Resonance Imaging (MRI). The level of total saturated fatty acids (SFA) was higher in HO than in AG hams, whereas total monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) showed higher proportions in AG than in HO Iberian dry-cured hams. Besides, lower levels of the n − 6/n − 3 ratio were found in AG than in HO dry-cured hams. Sensory analyses only showed differences between AG and HO Iberian dry-cured hams in pastiness (higher in AG hams, p = 0.039) and marbling (lower in AG hams, p = 0.002). Pig feeding also leads to differences in two computational texture features obtained by MRI-based analysis. Thus, analysis of the fatty acid profile and MRI-based analysis might be used for classifying dry-cured hams from pigs fattened with different diets.