Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age.
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DOI: 10.1016/j.meatsci.2020.108242
Abstract: Iberian x Duroc cross grower pigs of similar weight, but 12, 10 and 8 months of age, were finished using the Montanera system to study effects on fresh and dry cured loin quality. Pigs were slaughtered… read more here.
Keywords: fresh dry; age; cured loin; dry cured ... See more keywords
Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing
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DOI: 10.1071/an17280
Abstract: Non-protein nitrogen (NPN) and free amino acids (FAA) were analysed in dry-cured loin obtained from the native pig breed Chato Murciano (CM) during processing. In addition, a comparison was drawn between the NPN and FAA… read more here.
Keywords: cured loin; proteolysis; dry cured; processing ... See more keywords