Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes.

@article{krlep2016ComparisonOE,
  title={Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes.},
  author={Martin {\vS}krlep and Marjeta {\vC}andek-Potokar and Nina Batorek Luka{\vc} and Maja Prevolnik Pov{\vs}e and Carolina Pugliese and Etienne Labussi{\`e}re and M{\'o}nica Flores},
  journal={Meat science},
  year={2016},
  volume={111},
  pages={27-37}
}
Due to the initiative to stop piglet castration, meat from entire male pigs is expected to take important share on the European market which can affect dry-cured ham industry. In the present study, hams of entire males (EM) and immunocastrates (IC) were submitted to dry-curing process. Sex category and salting regime were evaluated using standard (18 days; HS) and shortened salting (6 days; LS). At the end of processing, compared to HS, LS hams had lower (40%) salt content, were more… CONTINUE READING
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