Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hams

Meat Science

Volumn 62, Issue 4, 2002, Pages 439-446

  Fernandez, X ^a,d   Gilbert, S ^b   Vendeuvre, J L ^c  

^a CEMAGREF   (France)

^b ADIV   (France)

^c CTSCCV   (France)

^d UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Cured cooked ham; Dry cured ham; Halothane gene; Pig; Slaughter stress

Indexed keywords

HAM PROCESSING;

COLLAGEN; COMPOSITION; CURING; FOOD PROCESSING; GENES; MUSCLE; SENSORY PERCEPTION; TEXTURES; TOUGHNESS;

MEATS;

SUS SCROFA;

EID: 0036024907     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00035-9     Document Type: Article

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