| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792432 | Meat Science | 2013 | 7 Pages |
Abstract
⺠Evaluation of potential protein biomarkers to predict the quality of dry-cured ham ⺠Duroc hams had more intramuscular fat, Piétrain hams showed less salt content. ⺠Only some small differences were detected in the sensory analysis among breeds. ⺠Candidate protein biomarkers for the quality of dry-cured hams were identified. ⺠Further validation of these protein biomarkers for colour and texture is needed.
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Authors
B. Marcos, P. Gou, X. Serra, M.D. Guà rdia, Z.Y. Zhen, M. Hortós, N. Mach, M.F.W. te Pas, E. Keuning, L. Kruijt, M. Font i Furnols, J. Arnau,