Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cur...

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Detalles Bibliográficos
Autores principales: Ortiz, Alberto, Tejerina, David, Contador, Rebeca, de Andrés, Ana Isabel, Petrón, María Jesús, Cáceres-Nevado, Juan Manuel, García-Torres, Susana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823958/
https://www.ncbi.nlm.nih.gov/pubmed/33375323
http://dx.doi.org/10.3390/foods10010048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823958/
https://www.ncbi.nlm.nih.gov/pubmed/33375323
http://dx.doi.org/10.3390/foods10010048

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