For greater than 25 years, profuse analysis has aimed to discriminate Iberian-dry-cured hams produced from pigs differing in genetics (pure Iberian vs. crosses) and feeding background (pure sources vs. business feeds). Sure superior mass spectrometry-based analytical instruments have been discovered helpful to characterise and authenticate quite a lot of meat merchandise.
Goal and strategies: Right here, for the primary time, the metabolome (greater than 3000 recognized compounds) of Iberian dry-cured hams from the three Most worthy classes, labeled as BLACK, RED and GREEN, is analysed utilizing a mass spectrometry tools.
Outcomes: The chemical construction, believable origin and position performed by the 35 most plentiful chemical species in Iberian dry-cured hams, are reported. Moreover, Iberian hams differing in genetic background specifically, BLACK (100 % Iberian) and RED (50 % Iberian) had been discovered to vary in 142 discriminating metabolites. Sixty-six distinctive metabolites had been present in RED hams, produced from pigs consumed pure sources, whereas seventy discriminating metabolites had been recognized in GREEN hams, produced from pigs consumed focus.
Conclusion: The strategy utilized offered a preliminary metabolic fingerprinting of Iberian dry-cured hams, which can be useful for authentication functions.
VÃctor Caballero, Guadalupe Sánchez-Terrón, Mario Estévez.
Metabolomic profiling of Iberian dry-cured ham: Preliminary method to discriminate between hams from completely different business classes, Meat Science, 2025,
109854. https://doi.org/10.1016/j.meatsci.2025.109854
