Abstract
Quality of raw matter (adipose tissue and muscle) influences more than the other factors the final quality of dry-meat products. Among the components of the raw matter, lipids have been studied for at least two reasons: lipids in muscle and adipose tissues largely vary both quantitatively and qualitatively according to the rearing system, and are subjected to intense degradation during processing, namely lipolysis and oxidation; lipids play a key role in many quality traits of meat products including nutritional value and sensory properties,mainly flavour because they are both solvent and precursors of aroma compounds. In free range management, reaching of adipose tissue maturity is strongly influenced by the adaptability of swine to the natural environment (Coutron-Gambotti et al., 1999; Gandemer, 2002; Lopez-Bote, 1998)...
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