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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 Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams 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 Ham: Dry-cured Ham Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder Influence of the meat pH on certain sensorial characteristics of dry cured ham Earratum to: Comparison of physicochemical traits of dry-cured ham
from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc
(LYD) pigs 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 |