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Relationship between carcass quality, meat quality and curing loss of hams in heavy pigs



Relationship between carcass quality, meat quality and curing loss of hams in heavy pigs



Rivista di Suinicoltura 30(2): 63-67



The weights of 205 carcasses were recorded, backfat thickness at 5 points was measured using the Fat-o-Meater instrument and the Introscope probe, and the yield of lean cuts was determined. Also, pH, colour, drip loss and water holding capacity were determined on the longissimus dorsi muscle. 153 of the hams were processed by the Parma method. Data on the traits, and the correlations between them, are tabulated.

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Accession: 001930000

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