Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion o...

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Detalles Bibliográficos
Autores principales: Yim, Dong-Gyun, Jung, Jong-Hyun, Ali, Md. Mahabbat, Nam, Ki-Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Science and Technology 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582917/
https://www.ncbi.nlm.nih.gov/pubmed/31333859
http://dx.doi.org/10.5187/jast.2019.61.1.35

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582917/
https://www.ncbi.nlm.nih.gov/pubmed/31333859
http://dx.doi.org/10.5187/jast.2019.61.1.35

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