Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

Table 2

Biochemical, lipolytic, and oxidative parameters of dry-cured loin from Celta pig fed with three finishing diets (chestnut, mixed, and concentrate), after manufacturing process and after 3 and 6 months of vacuum-packed storage.

	Chestnuts			Chestnuts-concentrate			Concentrate
	Final product	Storage time (months)		Final product	Storage time (months)		Final product	Storage time (months)
		3	6		3	6		3	6
Dry matter (%)
Intramuscular fat (%)
pH
Titratable acidity; (% lactic acid)
Acidity value; (mg KOH/g sample)
Peroxide value; (meq O2/kg fat)
TBA value; (mg MDA/kg sample)

Different letters within the same row corresponding to the same diet group indicate significant differences (); different numbers within the same row corresponding to the same sampling point indicate significant differences (), when the three finishing diets are compared.