Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams

Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams

We have here investigated the fatty acid composition in the muscle (Mm. biceps femoris, semitendinosus and semimembranosus) of Vipava and Vipava-style hams made from fresh pork legs that originate from Slovenia, and from Germany and Italy, respectively. Dry-cured hams are produced under technology p...

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Bibliographic Details
Main Authors: Božidar ŽLENDER, Tomaž POLAK, Dajana ŠPACAPAN, Darko ANDRONIKOV, Lea GAŠPERLIN
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2008-11-01
Series:Acta Agriculturae Slovenica
Subjects:
meat products
dry-cured ham
vipava ham
pork legs
origin
fat
composition
fatty acids
slovenia
Online Access:https://journals.uni-lj.si/aas/article/view/15089

Internet

https://journals.uni-lj.si/aas/article/view/15089

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