Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.

@article{Ramrez2007VolatilePO,
  title={Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.},
  author={Rosario Ram{\'i}rez and Ram{\'o}n Cava},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 5},
  pages={1923-31}
}
Volatile profiles of two Iberian dry-cured products, dry-cured loin and ham, from three different Iberian x Duroc genotypes, was assessed. Three groups of 10 pigs, each (5 males and 5 females) from different genotypes, were studied: GEN1 = male Iberian x female Duroc1; GEN2 = male Duroc1 x female Iberian; and GEN3 = male Duroc2 x female Iberian. The genotype Duroc1 (DU1) corresponded to pigs selected for the production of dry-cured meat products (hams, loins, and shoulders), with a high level… CONTINUE READING

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