The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for...

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Detalles Bibliográficos
Autores principales: Seong, Pil Nam, Park, Kyoung Mi, 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) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4412998/
https://www.ncbi.nlm.nih.gov/pubmed/25715685
http://dx.doi.org/10.5713/ajas.14.0789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4412998/
https://www.ncbi.nlm.nih.gov/pubmed/25715685
http://dx.doi.org/10.5713/ajas.14.0789

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