# Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles

## TL;DR

This study compares the physicochemical and flavor characteristics of different muscles used in making dry-cured Bísaro ham to understand how they affect the final product.

## Contribution

The study reveals how muscle type influences fatty acid composition and volatile flavor compounds in dry-cured ham.

## Key findings

- Muscle type significantly affects physicochemical parameters like drying degree and fat content.
- Semitendinosus muscle has the highest volatile compounds from the Strecker reaction and lowest PUFA content.
- Semimembranosus muscle contains more sulfur compounds, influencing flavor perception.

## Abstract

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 Bísaro 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.