Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

SIMPLE SUMMARY: In recent years, the meat industry is looking with increased interest at the implementation of non-invasive new tools for predicting the final quality of dry-cured hams and monitoring ham aging. The selection of raw meat and the control of the salting procedure to predict the quality...

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Detalles Bibliográficos
Autores principales: Zappaterra, Martina, Zambonelli, Paolo, Schivazappa, Cristina, Simoncini, Nicoletta, Virgili, Roberta, Stefanon, Bruno, Davoli, Roberta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823679/
https://www.ncbi.nlm.nih.gov/pubmed/33401485
http://dx.doi.org/10.3390/ani11010068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823679/
https://www.ncbi.nlm.nih.gov/pubmed/33401485
http://dx.doi.org/10.3390/ani11010068

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