Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing...

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Detalles Bibliográficos
Autores principales: Seo, Jin-Kyu, Ko, Jonghyun, Park, Junyoung, Eom, Jeong-Uk, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112318/
https://www.ncbi.nlm.nih.gov/pubmed/34017950
http://dx.doi.org/10.5851/kosfa.2021.e5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112318/
https://www.ncbi.nlm.nih.gov/pubmed/34017950
http://dx.doi.org/10.5851/kosfa.2021.e5

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