Oxidation in traditional mediterranean meat products

Lipid oxidation in dry-fermented sausages and dry-salted-hams, representative items of traditional Mediterranean pork products, is responsible for the production of compounds which can affect their organoleptic qualities and wholesomeness. Lipid-derived compounds make up an important share of the volatiles extracted from matured products, once the contribution of spices is removed, and contribute significantly to the flavour of old style products. The few reports available on oxysterols depict a total cholesterol oxidation rate of about 0.1%, a threshold level for toxic effects to occurin vitro but about 100 times lower of thein vivo toxicity dose. The value could perhaps be reduced with the use of antioxidants. Phospholipids are the main class of fats interested by lipolysis and unsaturated fatty acids are those most interested by oxidation. On that basis, the case of special feeding regimes, such as that of Iberian pigs, and the possible relevance of muscle fibre type on flavour development are discussed.