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

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

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace×Yorkshire)♀×Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham...

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Bibliographic Details
Main Authors: Pil Nam Seong, Kuyng Mi Park, Sun Moon Kang, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2014-08-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Breed
Dry-cured Ham
Texture
Color
Sensory
Online Access:http://www.ajas.info/upload/pdf/ajas-27-8-1164-13.pdf

Internet

http://www.ajas.info/upload/pdf/ajas-27-8-1164-13.pdf

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