Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e5
Reference44 articles.
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2. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Sci,2009
3. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Sci,2012
4. Technologies to shorten the drying period of dry-cured meat products;Arnau;Meat Sci,2007
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1. Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation;Food Science of Animal Resources;2024-01
2. Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality;Journal of Animal Science and Technology;2023-09
3. Recent strategies for improving the quality of meat products;Journal of Animal Science and Technology;2023-09
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