Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

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Seong, Pil Nam; Park, Kuyng Mi; Kang, Sun Moon; Kang, Geun Ho; Cho, Soo Hyun; Park, Beom Young; Ba, Hoa Van;
  • Publisher: Asian-Australasian Association of Animal Production Societies
  • Journal: Asian-Australasian Journal of Animal Sciences,volume 27,issue 8,pages1,164-1,173 (issn: 1011-2367, eissn: 1976-5517)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.5713/ajas.2013.13770, pmc: PMC4109873
  • Subject: QP501-801 | Breed; Dry-cured Ham; Texture; Color; Sensory | Color | Sensory | Animal biochemistry | Texture | Animal culture | Dry-cured Ham | Article | Breed | SF1-1100

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (LandracexYorkshire)female xDuroc male (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) w... View more
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