Phenotypic correlations among quality traits of fresh and dry-cured hams.

@article{Ramos2007PhenotypicCA,
  title={Phenotypic correlations among quality traits of fresh and dry-cured hams.},
  author={Ant{\'o}nio Marcos Ramos and Timo V. Serenius and Kenneth J. Stalder and Max F. Rothschild},
  journal={Meat science},
  year={2007},
  volume={77 2},
  pages={182-9}
}
In this study, fresh and processing quality traits were collected on a total of 312 Country Hams. Phenotypic correlations between traits were estimated and numerous values were significantly different (P<0.05) from zero. Yield was significantly correlated with several fresh pork quality traits measured on the fresh hams, including subjective color (0.34) and lipid percentage (0.32). Some meat color traits were significantly correlated, including associations between the color scores taken on… CONTINUE READING

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