Pig meat product | Saturated fatty acids g/100g (%) | Monounsaturated fatty acids g/100g (%) | Polyunsaturated fatty acids g/100g (%) | Polyunsaturated/ monounsaturated fatty acids proportion | Polyunsaturated/ saturated fatty acids proportion |
Spicy sausage | 9.12 ± 0.60 (40.6% ± 3.0%) | 10.44 ± 0.79 (46.5% ± 4.1%) | 2.85 ± 0.28 (12.7% ± 1.5%) | 0.273 ± 0.034
| 0.313 ± 0.037
|
Backed ham | 5.63 ± 0.41 (32.0% ± 2.6%) | 9.30 ± 0.71 (52.8% ± 4.7%) | 2.68 ± 0.27 (15.2% ± 1.7%) | 0.288 ± 0.037
| 0.476 ± 0.059
|
Crude ham | 7.51 ± 0.52 (36.4% ± 2.9%) | 11.27 ± 0.82 (54.5% ± 4.5%) | 1.88 ± 0.21 (9.1% ± 1.1%) | 0.167 ± 0.022
| 0.250 ± 0.033
|
Fresh capocollo ham | 4.16 ± 0.32 (41.6% ± 3.6%) | 4.51 ± 0.38 (45.0% ± 4.3%) | 1.35 ± 0.16 (13.5% ± 1.7%) | 0.299 ± 0.044
| 0.325 ± 0.046
|