Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace×Yorkshire)♀×Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham...

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Detalles Bibliográficos
Autores principales: Seong, Pil Nam, Park, Kuyng Mi, Kang, Sun Moon, Kang, Geun Ho, Cho, Soo Hyun, Park, Beom Young, Van Ba, Hoa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4109873/
https://www.ncbi.nlm.nih.gov/pubmed/25083111
http://dx.doi.org/10.5713/ajas.2013.13770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4109873/
https://www.ncbi.nlm.nih.gov/pubmed/25083111
http://dx.doi.org/10.5713/ajas.2013.13770

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