| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602084 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠IRMS was applied to six different types of dry-cured hams, with the aim of tracing their origin and production system. ⺠The stable isotope ratios of the main bioelements of three ham fractions (overall 11 ratios) were assessed on 86 samples. ⺠Pig origin had a significant effect on the isotope ratio variability of ham tissues. ⺠Pig genotype, feeding regime, ham seasoning time may generate differences in isotope ratios.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Matteo Perini, Federica Camin, José Sánchez del Pulgar, Edi Piasentier,