Add to ORKGA preliminary study was carried out with 36 barrows to investigate the effect of slaughter weight (SW; 120, 130 and 140 kg) on chemical, instrumental and sensory characteristics of Teruel drycured ham. The intramuscular fat content tended to increase and salt, potassium nitrate and sodium nitrite contents decreased as SW increased. The panelists detected wider subcutaneous fat and lower cured colour, saltiness, hardness and fibrousness in hams from heavier pigs but no difference was observed on overall quality assessment. In conclusion, pig SW affected some chemical and sensory traits of dry-cured ham, which contributes to increase the heterogeneity.Publishe
Research Funding in Support of the ProjectThe objective of the study was to assess the impact of gen...
Abstract PSXIII-27: Currently, gilts intended for Spanish high quality drycured ham are characterize...
none5noHam weight loss at first salting (HWLFS) is a meat quality parameter used to assess the suita...
A total of 200 Duroc × (Landrace × Large White) pigs intended for Protected Designation of Origin Te...
A total of 32 fresh hams intended for the Spanish Protected Designation of Origin “Teruel ham” were ...
A trial was conducted to study the sensory characteristics of four muscles (LT: Longissimus thoraci...
peer-reviewedThe aim of this study was to investigate the sensory characteristics of dry-cured hams ...
The influence of pig breed, production system and their interaction on the quality of fresh and dry-...
The objective of this study was to determine the effect of prolong ripening and drying on quality as...
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characteriz...
This study was conducted to compare the physicochemical traits of dry-cured hams ...
peer-reviewedThe effect of outdoor rearing duration (75 v 50 days) and rearing system (outdoor v ind...
Hams were collected from conjugated linoleic acid (CLA) fed market barrows from 40 kg to 115 kg of b...
To explore the influence of 4 feeding strategies on dry-cured ham quality, 336 barrows and gilts (3 ...
The aim of the present study was analysed and evaluated chemical and physical parameters of dried sa...
Research Funding in Support of the ProjectThe objective of the study was to assess the impact of gen...
Abstract PSXIII-27: Currently, gilts intended for Spanish high quality drycured ham are characterize...
none5noHam weight loss at first salting (HWLFS) is a meat quality parameter used to assess the suita...
A total of 200 Duroc × (Landrace × Large White) pigs intended for Protected Designation of Origin Te...
A total of 32 fresh hams intended for the Spanish Protected Designation of Origin “Teruel ham” were ...
A trial was conducted to study the sensory characteristics of four muscles (LT: Longissimus thoraci...
peer-reviewedThe aim of this study was to investigate the sensory characteristics of dry-cured hams ...
The influence of pig breed, production system and their interaction on the quality of fresh and dry-...
The objective of this study was to determine the effect of prolong ripening and drying on quality as...
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characteriz...
This study was conducted to compare the physicochemical traits of dry-cured hams ...
peer-reviewedThe effect of outdoor rearing duration (75 v 50 days) and rearing system (outdoor v ind...
Hams were collected from conjugated linoleic acid (CLA) fed market barrows from 40 kg to 115 kg of b...
To explore the influence of 4 feeding strategies on dry-cured ham quality, 336 barrows and gilts (3 ...
The aim of the present study was analysed and evaluated chemical and physical parameters of dried sa...
Research Funding in Support of the ProjectThe objective of the study was to assess the impact of gen...
Abstract PSXIII-27: Currently, gilts intended for Spanish high quality drycured ham are characterize...
none5noHam weight loss at first salting (HWLFS) is a meat quality parameter used to assess the suita...