Changes in intramuscular lipids during ripening of Iberian dry-cured ham.

Thirty-one thighs were obtained from Iberian pigs fattened with acorns and were processed during 22 months in the traditional dry-curing process. Lipolysis affecting intramuscular fat during the processing of Iberian dry-cured ham has been analyzed by studying the changes of glycerides, phospholipids and free fatty acids in lipids from Biceps femoris muscle. Little change affected the fatty acid composition of glycerides during processing. A double-phased increase in the acidity values and a decrease in the quantity of fatty acids of phospholipids during the processing were observed. There seems to be a relationship between the extension of the lipolysis taking place during the maturing and the processing conditions and raw material used.