Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (w...

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Bibliographic Details
Main Authors: Martina Zappaterra, Paolo Zambonelli, Cristina Schivazappa, Nicoletta Simoncini, Roberta Virgili, Bruno Stefanon, Roberta Davoli
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Animals
Subjects:
swine
genetic marker
ham processing
ham quality
Online Access:https://www.mdpi.com/2076-2615/11/1/68

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