Analysis and chemometric of animal fats.

The intake of animal products, especially meat products, constitutes a considerable and important part of our diet. The consumption of these products entails the intake of the lipids associated with them. This lipid fraction is not only characteristic of the animal species in question, but undergoes modifications during the elaboration processes of these meat products or their derivatives. Special attention is paid to products derived from the Iberian pig. The development of new analytical methods of the lipid components and characterization of animal fats and the study and characterization of the components of fats, as well as the modifications that they suffer during the processing is very interest for the characterization of these products, establishing the animals fattening type and system before the sacrifice, and even to guess the processes that have taken place during their elaboration or to be able to establish the optimal conditions of the process.