Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion o...

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Veröffentlicht in:	Journal of animal science and technology 2019-01, Vol.61 (1), p.35-40
Hauptverfasser:	Yim, Dong-Gyun, Jung, Jong-Hyun, Ali, Md. Mhahbbat, Nam, Ki-Chang
Format:	Artikel
Sprache:	kor
Schlagworte:	Berkshire Dry-cured ham LYD Physicochemical traits
Online-Zugang:	Volltext
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