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Enzympig project: enzymatic degradation of proteins in dry-cured ham

Enzympig project: enzymatic degradation of proteins in dry-cured ham

Proceedings of the 1st International Dry Cured Meat Congress, Oslo, Norway, 7th-9th June, 2006: 40-42

A study was conducted in Norway to investigate the influences of pig race and slaughter age on pork quality. 82 female pigs (51 Landrace, 20 Duroc and 11 Hampshire) were slaughtered at 6, 9 and 12 months of age (28, 26 and 28 pigs, respectively). Changes in meat quality with increasing slaughter weight were small. Increase in fat weight was directly proportional to pig growth. Pigs slaughtered at 9 and 12 months of age were more suitable for the production of high-quality dry-cured hams.

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