Chemical Characteristics of Croatian Traditional <i>Istarski pršut</i> (PDO) Produced from Two Different Pig Genotypes

Chemical Characteristics of Croatian Traditional <i>Istarski pršut</i> (PDO) Produced from Two Different Pig Genotypes

Chemical characteristics of raw and processed <i>Istarski pršut</i> (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig g...

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Bibliographic Details
Main Authors: Marina Krvavica, Dario Lasić, Jasenka Gajdoš Kljusurić, Jelena Đugum, Špiro Janović, Srđan Milovac, Jasna Bošnir
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
<i>Istarski pršut</i>
Duroc
dry-cured ham
amino acids
fatty acids
lipid oxidation
Online Access:https://www.mdpi.com/1420-3049/26/14/4140

Internet

https://www.mdpi.com/1420-3049/26/14/4140

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