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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

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