Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs

Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (...

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Detalles Bibliográficos
Autores principales: Muñoz-Rosique, Beatriz, Salazar, Eva, Tapiador, Julio, Peinado, Begoña, Tejada, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953986/
https://www.ncbi.nlm.nih.gov/pubmed/35327235
http://dx.doi.org/10.3390/foods11060812

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953986/
https://www.ncbi.nlm.nih.gov/pubmed/35327235
http://dx.doi.org/10.3390/foods11060812

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