Weibull analysis characterizes the breaking properties of dry-cured ham slices.

@article{vila2014WeibullAC,
  title={Weibull analysis characterizes the breaking properties of dry-cured ham slices.},
  author={M Dolores Romero de {\'A}vila and Rosa Escudero and Juan Antonio Ord{\'o}{\~n}ez and M Isabel Cambero},
  journal={Meat science},
  year={2014},
  volume={97 4},
  pages={451-8}
}
The breaking strength (σ) and stress-strain relation of several muscles [biceps femoris (BF), semitendinosus (ST) and semimembranosus (SM)] and the subcutaneous fat (SF) from a Spanish dry cured ham (Protected Designation of Origin of white ham from "Teruel") have been analysed by the uniaxial tensile test in order to predict the mechanical behaviour of… CONTINUE READING