Sources of variation of iodine number and fatty acid profile in raw hams for dry curing

Dry cured ham is the most valuable product of the pig industry in Italy and quality of fat covering in fresh hams affects qualitative properties of the final product (Mordenti et al., 1992). High content of unsaturated fatty acids is a predisposing factor for fat with inadequate consistence and for oxydative processes during curing (Chizzolini et al., 1995). Iodine number and linoleic acid content are measures related to the degree of fat unsaturation and can be used to evaluate objectively quality aspects of fat covering of fresh hams (Bellati et al., 1996). Sources of variation of these traits have been scarcely investigated and no study assessed importance of genetic aspects on iodine number and linoleic acid content. This note aimed to study sources of variation of iodine number and linoleic acid content of subcutaneous fat of raw hams produced by heavy pigs for dry curing.