{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:30:53Z","timestamp":1760059853766,"version":"build-2065373602"},"reference-count":52,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T00:00:00Z","timestamp":1752537600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cBisOlive: Use of olive pomace in the feeding of B\u00edsaro swine. Evaluation of the effect on meat quality\u201d project","award":["NORTE-01-0247-FEDER-072234","UIDB\/00690\/2020"],"award-info":[{"award-number":["NORTE-01-0247-FEDER-072234","UIDB\/00690\/2020"]}]},{"name":"CIMO project","award":["NORTE-01-0247-FEDER-072234","UIDB\/00690\/2020"],"award-info":[{"award-number":["NORTE-01-0247-FEDER-072234","UIDB\/00690\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types (semimembranosus (SM), biceps femoris (BF) and semitendinosus (ST)) used to produce dry-cured B\u00edsaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly related to the different drying degrees and the intramuscular fat and collagen contents of the fresh muscles. Additionally, the type of muscle had a significant influence on the polyunsaturated fatty acids, such that the muscle with the highest fat content (ST) had the lowest PUFA content and vice versa. There were strong significant differences in the total content of volatile compounds derived from the Strecker reaction, which was higher in the ST muscle, and in the proportions of these compounds with different functional groups. The amount of sulfur compounds was also affected by the muscle type and was higher in the SM muscle. Due to the great impact of Strecker-derived and sulfur compounds on the flavor of the cured hams, these differences would affect the flavor perception of the different muscles. The variability between muscles in composition, fatty acids and volatile compounds allowed for discrimination of the samples by muscle type using multivariate analysis.<\/jats:p>","DOI":"10.3390\/foods14142474","type":"journal-article","created":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T15:01:05Z","timestamp":1752591665000},"page":"2474","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Dry-Cured B\u00edsaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-1035-5622","authenticated-orcid":false,"given":"Lia","family":"Vasconcelos","sequence":"first","affiliation":[{"name":"CIMO, LA SusTEC, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Department of Food Hygiene and Technology, University of Le\u00f3n, Campus Vegazana S\/N, 24007 Le\u00f3n, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1210-4259","authenticated-orcid":false,"given":"Lu\u00eds G.","family":"Dias","sequence":"additional","affiliation":[{"name":"CIMO, LA SusTEC, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4480-724X","authenticated-orcid":false,"given":"Ana","family":"Leite","sequence":"additional","affiliation":[{"name":"CIMO, LA SusTEC, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Avd. Galicia N 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4607-4796","authenticated-orcid":false,"given":"Alfredo","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CIMO, LA SusTEC, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3301-1729","authenticated-orcid":false,"given":"Sandra S. Q.","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"CIMO, LA SusTEC, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4288-9867","authenticated-orcid":false,"given":"Javier","family":"Mateo","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, University of Le\u00f3n, Campus Vegazana S\/N, 24007 Le\u00f3n, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Leite, A., Vasconcelos, L., Ferreira, I., Dom\u00ednguez, R., Pereira, E., Rodrigues, S., Lorenzo, J.M., and Teixeira, A. (2023). Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured \u201ccacha\u00e7o\u201d of B\u00edsaro pig. Appl. 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