Asian-Australasian Journal of Animal Sciences

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Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs

Dong-Gyun Yim, Doo-Il Hong, Ku-Young Chung

Asian-Australas J Anim Sci. 2016;29(2):257-262. Published online August 4, 2015
DOI: https://doi.org/10.5713/ajas.15.0189

Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics

Silvia Grassi, Ernestina Casiraghi, Simona Benedetti, Cristina Alamprese

Meat Science. 2017;131:152-157

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Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs

Ji-Han Kim, Hwa-Rang Lee, Chang-Won Pyun, Soo-Ki Kim, Chi-Ho Lee

Journal of Food Processing and Preservation. 2014;39(6):829-839

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Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds

L. Niñoles, N. Sanjuan, S. Ventanas, J. Benedito

Meat Science. 2008;80(3):896-902

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Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

J.V. Peloso, P.S. Lopes, L.A.M. Gomide, S.E.F. Guimarães, P.L.S. Carneiro

Meat Science. 2010;86(2):371-376

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Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production

S. Schiavon, L. Carraro, M. Dalla Bona, G. Cesaro, P. Carnier, F. Tagliapietra, E. Sturaro, G. Galassi, L. Malagutti, E. Trevisi, G.M. Crovetto, A. Cecchinato, L. Gallo

Animal Feed Science and Technology. 2015;208:170-181

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Ham: Dry-cured Ham

F. Toldrá

Encyclopedia of Food and Health. 2016;307-310

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Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder

Raquel Reina, José Sánchez del Pulgar, Jorge Tovar, Pascual López-Buesa, Carmen García

Journal of Food Science. 2013;78(8):S1282-S1289

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Influence of the meat pH on certain sensorial characteristics of dry cured ham

L. Guerrero, J. Arnau, E. Maneja, P. Gou

Food Quality and Preference. 1993;4(1-2):103

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Earratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

Dong-Gyun Yim, Jong-Hyun Jung, Md. Mahabbat Ali, Ki-Chang Nam

Journal of Animal Science and Technology. 2019;61(2):109-109

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Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams

Stefania Dall'Olio, Gizella Aboagye, Leonardo Nanni Costa, Maurizio Gallo, Luca Fontanesi

Meat Science. 2020;162:108012

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