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Infrared Predictions Are a Valuable Alternative to Actual Measures of Dry-Cured Ham Weight Loss in the Training of Genome-Enabled Prediction Models

SIMPLE SUMMARY: Excessive ham weight losses during dry-curing (WL) result in a loss of marketable product, hindering the quality of dry-cured hams. Genetic selection for reducing WL requires individual traceability of hams throughout the dry-curing process and the measurement of WL is expensive, tim...

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Detalles Bibliográficos
Autores principales:	Bonfatti, Valentina, Faggion, Sara, Boschi, Elena, Carnier, Paolo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8996942/ https://www.ncbi.nlm.nih.gov/pubmed/35405804 http://dx.doi.org/10.3390/ani12070814

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