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Meat Sci

Title:		SIFT-MS analysis of Iberian hams from pigs reared under different conditions
Author(s):		Carrapiso AI; Noseda B; Garcia C; Reina R; Sanchez Del Pulgar J; Devlieghere F;
Address:		"University of Ghent, Faculty of Bioscience Engineering, Dept. Food Safety and Food Quality, Lab Food Microbiology and Food Preservation, Part of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: acarrapi@unex.es. University of Ghent, Faculty of Bioscience Engineering, Dept. Food Safety and Food Quality, Lab Food Microbiology and Food Preservation, Part of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium. Tecnologia de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Caceres, Spain"
Journal Title:		Meat Sci
Year:		2015
Volume:		20150207
Issue:
Page Number:		8 - 13
DOI:		10.1016/j.meatsci.2015.01.012
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The aim of this study was to investigate the usefulness of a Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) equipment to tentatively quantify relevant volatile compounds of dry-cured Iberian ham, and to differentiate Iberian hams from pigs reared at four different conditions yielding different commercial grades. The SIFT-MS analysis allowed the rapid quantification of 39 Iberian ham volatile compounds, 16 of them being significantly affected by the rearing conditions of pigs. The full spectra SIFT-MS data allowed the correct classification of 79.2% of hams according to diet, which is a smaller percentage than that obtained using intramuscular fatty acid data (95.8%) obtained by using a gas chromatograph-flame ionization detector after lipid extraction and transesterification. Therefore, the SIFT-MS analysis would be a rapid tool to tentatively quantify some relevant volatile compounds, and also would provide a rapid but rough classification of Iberian ham according to the rearing conditions of pigs"
Keywords:		Adipose Tissue/metabolism *Animal Feed Animal Husbandry/*methods Animals *Diet Dietary Fats/analysis Fatty Acids/*analysis Humans Mass Spectrometry/*methods Meat/*analysis/classification Muscles/metabolism Swine Volatile Organic Compounds/*analysis Direct;
Notes:		"MedlineCarrapiso, Ana I Noseda, Bert Garcia, Carmen Reina, Raquel Sanchez Del Pulgar, Jose Devlieghere, Frank eng Evaluation Study Research Support, Non-U.S. Gov't England 2015/02/14 Meat Sci. 2015 Jun; 104:8-13. doi: 10.1016/j.meatsci.2015.01.012. Epub 2015 Feb 7"