Physicochemical characteristics of an α-linolenic acid and α-tocopherol-enriched cooked ham

Abstract Five batches of cooked hams were manufactured using pork legs enriched in polyunsaturated n −3 fatty acids and α-tocopherol from animals fed on diets with the same ingredients excepting the oil source [sunflower oil (batch control, C), linseed oil (L), 1/1 w/w linseed and olive oil (LO) and 20 (C, L and LO) or 200 (LOE and LE) mg/kg diet of α-tocopherol]. A final product was obtained enriched in n −3 fatty acids with a healthier polyunsaturated fatty acid n 6/ n 3 ratio ( p