Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-05T16:29:33.054Z Has data issue: false hasContentIssue false
  • English
  • Français

Factors in pig production that impact the quality of dry-cured ham: a review

Published online by Cambridge University Press:  19 September 2011

M. Čandek-Potokar  and
M. Škrlep
M. Čandek-Potokar*
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
M. Škrlep
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
*
†E-mail: [email protected]
Get access

Abstract

This study reviews the factors of pig production that impact the quality of dry-cured ham. When processing is standardized, the quality of the final dry-cured product is primarily determined by the quality of the meat before curing (green ham). This has been defined as the aptitude for seasoning and is determined by the green ham weight, adipose tissue quantity and quality, meat physico-chemical properties and the absence of visual defects. Various ante-mortem factors including pig age and weight, genetic type, diet, feeding strategy and slaughter conditions determine green ham properties such as the dynamics of water loss, salt intake and, as a consequence, proteolysis and lipolysis. Muscle conditions (pH, salt concentration, water content and availability, temperature) influence enzymatic activity and development of characteristic texture and flavor. Generally, hams of older and heavier pigs present better seasoning aptitude because of higher adiposity. Adiposity is also positively correlated with fat saturation, which is desired to avoid rancidity and oiliness. The fatty acid profile of tissue lipids can be manipulated by diet composition. Feeding strategy affects tissue accretion and protein turnover, thus directly impacting proteolysis. With respect to the impact of pig genotype on dry-cured ham quality, local breeds are generally considered more suitable for producing quality dry hams; however, the majority of dry-cured hams on the market today are from modern pig breeds raised in conventional systems, providing lean hams. The importance of all these factors of pig production is discussed and synthesized, with an emphasis on the main difficulties encountered in dry-cured ham production.

Keywords

dry-cured hampig production factors
Type
Review
Information
animal , Volume 6 , Issue 2 , 03 January 2012 , pp. 327 - 338
Copyright
Copyright © The Animal Consortium 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Antequera, T, López-Bote, CJ, Córdoba, JJ, García, C, Asensio, MA, Ventanas, J, García-Regueiro, JA, Díaz, I 1992. Lipid oxidative changes in the processing of Iberian pig hams. Food Chemistry 45, 105–110.CrossRefGoogle Scholar
Armenteros, M, Aristoy, MC, Barat, JM, Toldrá, F 2009a. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry 117, 627–633.CrossRefGoogle Scholar
Armenteros, M, Aristoy, MC, Barat, JM, Toldrá, F 2009b. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium and magnesium. Journal of Agricultural and Food Chemistry 57, 9699–9705.CrossRefGoogle ScholarPubMed
Armero, E, Barbosa, J-A, Toldrá, F, Baselga, M, Pla, M 1999a. Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine protease inhibitors and lipolytic enzyme activities. Meat Science 51, 185–189.CrossRefGoogle Scholar
Armero, E, Flores, M, Toldrá, F, Barbosa, J-A, Olivet, J, Pla, M, Baselga, M 1999b. Effect of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham. Journal of the Science of Food and Agriculture 79, 1147–1154.3.0.CO;2-F>CrossRefGoogle Scholar
Armero, E, Baselga, M, Aristoy, M-C, Toldrá, F 1999c. Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids. Journal of the Science of Food and Agriculture 79, 1280–1284.3.0.CO;2-7>CrossRefGoogle Scholar
Arnau, J 2004. Ham production. In Encyclopedia of meat sciences (ed. WK Jensen, C Devine and M Dikeman), pp. 557–567. Elsevier Academic Press, Oxford, UK.CrossRefGoogle Scholar
Arnau, J, Gou, P, Guerrero, L 1994. Effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams. Journal of the Science of Food and Agriculture 68, 279–282.CrossRefGoogle Scholar
Arnau, J, Guerrero, L, Sárraga, C 1998. The effect of green ham pH and NaCl concentration on cathepsin activities and sensory characteristics of dry-cured ham. Journal of the Science of Food and Agriculture 77, 387–392.3.0.CO;2-H>CrossRefGoogle Scholar
Bañón, S, Gil, MD, Garrido, MD 2003. The effects of castration on the eating quality of dry-cured ham. Meat Science 65, 1031–1037.CrossRefGoogle ScholarPubMed
Bañón, S, Gil, MD, Granados, MV, Garrido, MD 1998. The effect of using PSE meat in the manufacture of dry-cured ham. Zeitschrift für Lebensmitteluntersuchung und Forschung A 206, 88–93.Google Scholar
Barbieri, G, Bolzoni, L, Parolari, G, Virgili, R, Buttini, R, Careri, M, Mangia, A 1992. Flavour compounds of dry-cured ham. Journal of Agriculture and Food Chemistry 40, 2389–2394.CrossRefGoogle Scholar
Barton-Gade, P, Christensen, L 1998. Effect of different stocking densities during transport on welfare and meat quality in Danish slaughter pigs. Meat Science 48, 237–247.CrossRefGoogle Scholar
Blanchard, PJ, Warkup, CC, Ellis, M, Willis, MB, Avery, P 1999. The influence of the proportion of Duroc genes on growth, carcass and pork eating quality characteristics. Animal Science 68, 495–501.CrossRefGoogle Scholar
Bolhuis, JE, Schouten, WGP, Schrama, JW, Wiegant, VM 2005. Individual coping characteristics, aggressiveness and fighting strategies in pigs. Animal Behaviour 69, 1085–1091.CrossRefGoogle Scholar
Bolzoni, L, Barbieri, G, Virgili, R 1996. Changes in volatile compounds of Parma ham during maturation. Meat Science 43, 301–310.CrossRefGoogle ScholarPubMed
Bosi, P, Russo, V 2004. The production of the heavy pig for high quality processed products. Italian Journal of Animal Science 4, 309–321.CrossRefGoogle Scholar
Buscailhon, S, Monin, G 1994a. Déterminisme des qualités sensorielles du jambon sec. Chapitre 2: Influence de la qualité de la matiere premiere sur la qualité du jambon sec. Viandes et Produits Carnes 15, 39–48.Google Scholar
Buscailhon, S, Monin, G 1994b. Déterminisme des qualités sensorielles du jambon sec. Chapitre 1: Evolution de la composition et des qualités sensorielles du jambon au cours de la fabrication. Viandes et Produits Carnes 15, 23–24.Google Scholar
Buscailhon, S, Berdague, JL, Monin, G 1994a. Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham. Journal of the Science of Food and Agriculture 63, 69–75.CrossRefGoogle Scholar
Buscailhon, S, Berdague, JL, Monin, G 1994b. Time-related changes in intramuscular lipids of French dry-cured ham. Meat Science 37, 245–255.CrossRefGoogle ScholarPubMed
Cannata, S, Ratti, S, Meteau, K, Mourot, J, Baldini, P, Corino, C 2010. Evaluation of different types of dry-cured ham by Italian and French consumers. Meat Science 84, 601–606.CrossRefGoogle Scholar
Carrapiso, AI, Bonilla, F, García, C 2003. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham. Meat Science 65, 623–629.CrossRefGoogle ScholarPubMed
Castaing, J, Grosjean, F 1988. Influence de la céréale (mais, blé, orge) sur la composition du gras de la bardière et les qualités organoleptiques du jambon sec. Journées de la Recherche Porcine en France 20, 285–290.Google Scholar
Casteels, M, Van Oeckel, MJ, Boschaerts, L, Spincemaille, G, Bocqué, ChV 1995. The relationship between carcass, meat and eating quality of three pig genotypes. Meat Science 40, 253–269.CrossRefGoogle ScholarPubMed
Cava, R, Ferrer, JM, Estévez, M, Morcuende, D, Toldrá, F 2004. Composition and proteolytic and lipolytic enzyme activities in muscle longissimus dorsi from Iberian pigs and industrial genotype pigs. Food Chemistry 88, 25–33.CrossRefGoogle Scholar
Channon, HA, Payne, AM, Warner, RD 2002. Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Meat Science 60, 63–68.CrossRefGoogle ScholarPubMed
Cherel, P, Glénisson, J, Figwer, P, Pires, J, Damon, M, Franck, M, Le Roy, P 2010. Updated estimates of HAL n and RN-effects on pork quality: fresh and processed loin and ham. Meat Science 86, 949–954.CrossRefGoogle Scholar
Chizzolini, R, Novelli, E, Zanardi, E 1998. Oxidation in traditional Mediterranean meat products. Meat Science 49 (suppl. 1), S87–S99.CrossRefGoogle Scholar
Cilla, I, Altarriba, J, Guerrero, L, Gispert, M, Martínez, L, Moreno, C, Beltrán, JA, Guàrdia, MD, Diestre, A, Arnau, J, Roncalés, P 2006. Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability. Meat Science 72, 252–260.CrossRefGoogle ScholarPubMed
Ciobanu, D, Bastiaansen, J, Malek, M, Helm, J, Woollard, J, Plastow, G, Rothschild, MF 2001. Evidence for new alleles in the protein kinase adenosine monophosphate-activated γ3 subunit gene associated with low glycogen content in pig skeletal muscle and improved meat quality. Genetics 159, 1151–1162.CrossRefGoogle Scholar
Ciobanu, DC, Bastiaansen, JWM, Lonergan, SM, Thomsen, H, Dekkers, JCM, Plastow, GS, Rothschild, MF 2004. New alleles in calpastatin gene are associated with meat quality traits in pigs. Journal of Animal Science 82, 2829–2839.CrossRefGoogle ScholarPubMed
Coutron-Gambotti, C, Gendamer, G, Casabianca, F 1998. Effect of substituting a concentrated diet for chestnuts on the lipid traits of Corsican and Corsican × Large White pigs reared in a sylvo-pastoral system in Corsica. Meat Science 2, 163–174.CrossRefGoogle Scholar
Čandek-Potokar, M, Žlender, B, Lefaucheur, L, Bonneau, M 1998. Effects of age and/or weight at slaughter on Longissimus dorsi muscle: biochemical traits and sensory quality in pigs. Meat Science 48, 287–300.CrossRefGoogle ScholarPubMed
Čandek-Potokar, M, Monin, G, Žlender, B 2002. Pork quality, processing and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex. Journal of Animal Science 80, 988–996.CrossRefGoogle ScholarPubMed
Čandek-Potokar, M, Škrlep, M, Šegula, B, Kaltnekar, T, Bizjak, K, Sante-Lhoutellier, V 2007. Vzroki za izločitve pri odbiri stegen za Kraški pršut v primeru slovenske surovine. Reja prašičev 9, 16–17.Google Scholar
Čandek-Potokar, M, Škrlep, M 2011. Dry ham (“Kraški pršut”) processing losses as affected by raw material properties and manufacturing practice. Journal of Food Processing and Preservation 35, 96–111.CrossRefGoogle Scholar
da Costa, N, McGillivary, C, Bai, Q, Wood, JD, Evans, G, Chang, K-C 2004. Restriction of dietary energy and protein induces molecular changes in young porcine skeletal muscles. Journal of Nutrition 134, 2191–2199.CrossRefGoogle ScholarPubMed
Daza, A, Rey, AI, Ruiz, J, Lopez-Bote, CJ 2005. Effects of feeding in free range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl-acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat Science 69, 151–163.CrossRefGoogle ScholarPubMed
Daza, A, Rey, AI, Menoyo, D, Bautista, JM, Olivares, A, López-Bote, CJ 2007. Effect of level of feed restriction during growth and/or fattening on fatty acid composition and lypogenic enzyme activity in heavy pigs. Animal Feed Science and Technology 138, 61–74.CrossRefGoogle Scholar
Desmoulin, B, Girard, JP, Bonneau, M, Frouin, A 1983. Aptitudes à l'emploi des viandes porcines suviant le type sexuel, le systeme d'alimentation et le poids d'abattage. Journées de la Recherche Porcine en France 15, 177–192.Google Scholar
Diestre, A, Oliver, MA, Gispert, M, Arpa, I, Arnau, J 1990. Consumer responses to fresh meat and meat products from barrows and boars with different levels of boar taint. Animal Production 50, 519–530.Google Scholar
Enfält, AC, Lundström, K, Hansson, I, Johansen, S, Nyström, P 1997. Comparison of non-carriers and heterozygous carriers of the RN− allele for carcass composition, muscle distribution and technological meat quality in Hampshire-sired pigs. Livestock Production Science 47, 221–229.CrossRefGoogle Scholar
Essén-Gustavsson, B, Karlsson, A, Lundström, K, Enfält, AC 1994. Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality. Meat Science 38, 269–277.CrossRefGoogle ScholarPubMed
Estévez, M, Morcuende, D, Cava López, R 2003. Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study. Meat Science 64, 499–506.CrossRefGoogle ScholarPubMed
Fan, B, Lkhagvadorj, S, Cai, W, Young, J, Smith, RM, Dekkers, JCM, Huff-Lonergan, E, Lonergan, SM, Rothschild, MF 2010. Identification of genetic markers associated with residual feed intake and meat quality traits in the pig. Meat Science 84, 645–650.CrossRefGoogle ScholarPubMed
Fernandez, X, Tornberg, E, Naveau, J, Talmant, A, Monin, G 1992. Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of Hampshire crossbred pigs. Journal of the Science of Food and Agriculture 59, 307–311.CrossRefGoogle Scholar
Fernández, M, Ordóñez, JA, Cambero, I, Santos, C, Pin, C, de la Hoz, L 2007. Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chemistry 101, 107–112.CrossRefGoogle Scholar
Fontanesi, L, Davoli, R, Nanni Costa, L, Beretti, F, Scotti, E, Tazzoli, M, Tassone, F, Colombo, M, Butazzoni, L, Russo, V 2008. Investigation of candidate genes for glycolytic potential of porcine skeletal muscle: association with meat quality and production traits in Italian Large White pigs. Meat Science 80, 780–787.CrossRefGoogle ScholarPubMed
Fontanesi, L, Speroni, C, Buttazzoni, L, Scotti, E, Nanni Costa, L, Davoli, R, Russo, V 2010. Association between cathepsin L (CTSL) and cathepsin S (CTSS) polymorphisms and meat production and carcass traits in Italian Large White pigs. Meat Science 85, 331–338.CrossRefGoogle ScholarPubMed
Franci, O, Poli, BM, Pugliese, C, Bozzi, R, Parisi, G, Balo, F, Geri, G 1996. Confronto fra progenie di verri Large White, Landrace Italiana, Landrace Belga, Duoc, Cinta Senese e scrofe Large White a 130 e 160 kg di peso vivo. 4. Charactteristiche fisico-chimiche del prosciutto toscano. Zootecnica e Nutrizione Animale 22, 149–158.Google Scholar
Franci, O, Pugliese, C, Acciaioli, A, Bozzi, R, Campodoni, G, Sirtori, F, Pianaccioli, L, Gandini, G 2007. Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham. Meat Science 76, 597–603.CrossRefGoogle ScholarPubMed
Fuji, J, Otsu, K, Zorzato, F, de Leon, S, Kahanna, VK, Weiler, JE, O'Brien, PJ, MacLennan, DH 1991. Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science 253, 448–451.CrossRefGoogle Scholar
García-Garrido, J, Quiles-Zafra, R, Tapiador, J, Luque de Castro, M 2000. Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture. Meat Science 67, 625–632.Google Scholar
Gerbens, F, van Erp, AJM, Harders, FL, Verburg, FJ, Meuwissen, THE, Veerkamp, JH, te Pas, MFW 1999. Effect of genetic variants of the heart fatty acid-binding protein gene on intramuscular fat and performance traits in pigs. Journal of Animal Science 77, 846–852.CrossRefGoogle ScholarPubMed
Gerbens, F, Verburg, FJ, van Moerkerk, HTB, Engel, B, Bulst, W, Veerkamp, JH, te Pas, MFW 2001. Associations of heart and adipocyte fatty acid-binding protein gene expression with intramuscular fat content in pigs. Journal of Animal Science 79, 347–354.CrossRefGoogle ScholarPubMed
Gerbens, F, Jansen, A, van Erp, AJM, Harders, F, Meuwissen, THE, Rettenberger, G, Veerkamp, JH, te Pas, MFW 1998. The adipocyte fatty acid-binding protein locus: characterization and association with intramuscular fat content in pigs. Mammalian Genome 9, 1022–1026.CrossRefGoogle ScholarPubMed
Giberti, M, Apicella, M, Druetta, P, Sapino, R, Gambino, F, Guarda, F 2005. Indagnie al macello sui deffeti delle cosce di suino quale motive di esclusione dalla produzione di prosciutti crudi DOP. 31st Meeting Annuale della Societa Italiana di Patologia ed Allevamento dei Suini, Mantova, Italy, 5pp.Google Scholar
Gou, P, Guerrero, L, Arnau, J 1995. Sex and crossbreed effects on the characteristics of dry-cured ham. Meat Science 40, 21–31.CrossRefGoogle ScholarPubMed
Gou, P, Guerrero, L, Gelabert, J, Arnau, J 1996. Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and dry-cured pork loin. Meat Science 42, 37–48.CrossRefGoogle ScholarPubMed
Guàrdia, MD, Guerrero, L, Gelabert, J, Gou, P, Arnau, J 2006. Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content. Meat Science 73, 484–490.CrossRefGoogle ScholarPubMed
Guàrdia, MD, Estany, J, Balasch, S, Oliver, MA, Gispert, M, Diestre, A 2009. Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs. Meat Science 81, 745–751.CrossRefGoogle ScholarPubMed
Guerrero, L, Gou, P, Arnau, J 1999. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Science 52, 267–273.CrossRefGoogle ScholarPubMed
Guerrero, L, Gou, P, Alonso, P, Arnau, J 1996. Study of the physicochemical and sensorial characteristics of dry-cured hams in three pig genetic types. Journal of the Science of Food and Agriculture 70, 526–530.3.0.CO;2-Z>CrossRefGoogle Scholar
Hamilton, DN, Ellis, M, Miller, KD, McKeith, FK, Parrett, DF 2000. The effect of Halothane and Rendement Napole genes on carcass and meat quality characteristics of pigs. Journal of Animal Science 78, 2862–2867.CrossRefGoogle ScholarPubMed
Hernández, P, Zomeño, L, Ariño, B, Blasco, A 2004. Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Science 66, 525–529.CrossRefGoogle ScholarPubMed
Hersleth, M, Lengard, V, Werbeke, W, Guerrero, L, Næs, T 2011. Consumers’ acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin. Food Quality and Preference 22, 31–41.CrossRefGoogle Scholar
Hornick, JL, van Enaeme, C, Gerard, O, Dufrasne, I, Istasse, L 2000. Mechanisms of reduced and compensatory growth. Domestic Animal Endocrinology 19, 121–132.CrossRefGoogle ScholarPubMed
Hoz, L, D'Arrigo, M, Cambero, I, Ordóñez, JA 2004. Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage. Meat Science 67, 485–495.CrossRefGoogle ScholarPubMed
Hoz, L, Cambero, I, Santos, C, Herranz, B, Ordóñez, JA 2007. Fatty acids and sensory characteristics of Spanish dry-cured loin enriched on α-linolenic acid and α-tocopherol. Food Chemistry 101, 1701–1706.CrossRefGoogle Scholar
Ibeagha-Awemu, EM, Kgwatalala, P, Zhao, X 2008. A critical analysis of production-associated DNA polymorphisms in the genes of cattle, goat, sheep, and pig. Mammalian Genome 19, 591–617.CrossRefGoogle ScholarPubMed
Isabel, B, Lopez-Bote, CJ, de la Hoz, L, Timón, M, García, C, Ruiz, J 2003. Effect of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry-cured hams. Meat Science 64, 475–482.CrossRefGoogle ScholarPubMed
Jiménez-Colmenero, F, Ventanas, J, Toldrá, F 2010. Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Science 84, 585–593.CrossRefGoogle Scholar
Karlsson, AH, Klont, RE, Fernandez, X 1999. Skeletal muscle fibres as factors for pork quality. Livestock Production Science 60, 255–269.CrossRefGoogle Scholar
Kim, KS, Larsen, N, Short, T, Plastow, G, Rothschild, MF 2000. A missense variant of the porcine melanocortin-4 receptor (MC4R) gene is associated with fatness, growth and feet intake traits. Mammalian Genome 11, 131–135.CrossRefGoogle Scholar
Koćwin-Podsiadła, M, Kurył, J, Krzęcio, E, Zybert, A, Przybalski, W 2003. The interaction between calpastatin and RYR1 genes for some pork quality traits. Meat Science 65, 731–735.CrossRefGoogle ScholarPubMed
Kristensen, L, Therkildsen, M, Riis, B, Sørensen, MT, Oksbjerg, N, Purslow, PP, Ertbjerg, P 2002. Dietary-induced changes of muscle growth rate in pigs: effects on in vivo and postmortem muscle proteolysis and meat quality. Journal of Animal Science 80, 2862–2871.CrossRefGoogle ScholarPubMed
Krzęcio, E, Kurył, J, Koćwin-Podsiadła, M, Monin, G 2005. Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction with RYR1 genotypes. Journal of Animal Breeding and Genetics 122, 251–258.CrossRefGoogle ScholarPubMed
Krzęcio, E, Koćwin-Podsiadła, M, Kurył, J, Zybert, A, Sieczkowska, H, Antosik, K 2008. The effect of interaction between genotype CAST/RsaI (calpastatin) and MYOG/MspI (myogenin) on carcass and meat quality in pigs free of RYR1T allele. Meat Science 80, 1106–1115.CrossRefGoogle ScholarPubMed
Leach, LM, Ellis, M, Sutton, DS, McKeith, FK, Wilson, ER 1996. The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs. Journal of Animal Science 74, 934–943.CrossRefGoogle ScholarPubMed
Lebret, B, Lefaucheur, L, Mourot, J, Bonneau, M 1996. Influence des facteurs d’élevage sur la qualité de la viande de porc. Journees de la Recherche Porcine en France 28, 137–156.Google Scholar
Le Roy, P, Elsen, JM, Caritez, JC, Talmant, A, Juin, H, Sellier, P, Monin, G 2000. Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits. Genetetics Selection Evolution 32, 165–186.CrossRefGoogle ScholarPubMed
Lindahl, G, Enfält, AC, von Seth, G, Josell, A, Hedebro-Velander, I, Andersen, HJ, Braunschweig, M, Andersson, L, Lundström, K 2004. A second mutant allele (V199I) at the PRKAG3 (RN) locus – I. Effect on tehnological meat quality of pork loin. Meat Science 66, 609–619.CrossRefGoogle Scholar
Lo Fiego, DP, Nanni Costa, L, Tassone, F, Russo, V 2003. Effect of different stunning methods of pigs on subcutaneous veining defect and meat quality of raw ham. Italian Journal of Animal Science 2 (suppl. 1), 370–372.Google Scholar
Lo Fiego, DP, Macchiolini, P, Minelli, G, Santoro, P 2010. Lipid composition of covering and intramuscular fat in pigs at different slaughter age. Italian Journal of Animal Science 9, 200–205.CrossRefGoogle Scholar
Lo Fiego, DP, Comellini, M, Ielo, MC, Tassone, F, Volpeli, LA 2009. Effect of stunning voltage and scalding method on the incidence of the “red skin” defects of Parma ham. Veterianry Research Communications 33 (suppl. 1), S285–S288.CrossRefGoogle ScholarPubMed
López, MO, De la Hoz, L, Cambero, MI, Gallardo, E, Reglero, G, Ordóñez, JA 1992. Volatile compounds of dry-cured hams from Iberian pigs. Meat Science 31, 267–277.CrossRefGoogle Scholar
Lundström, K, Anderson, A, Hansson, I 1996. Effect of RN gene on technological and sensory quality in crossbred pigs with Hampshire as terminal sire. Meat Science 42, 145–153.CrossRefGoogle ScholarPubMed
Maggi, E, Oddi, P 1988. Prosciutti “PSE”: possibilita di stagionatura. Indagni preliminari. Industria Alimenti 27, 448–459.Google Scholar
Martín, L, Córdoba, JJ, Antequera, T, Timón, M, Ventanas, J 1998. Effects of salt and temperature on proteolysis during ripening of Iberian ham. Meat Science 49, 145–153.CrossRefGoogle ScholarPubMed
Mason, LM, Hogan, SA, Lynch, A, O'Sullivan, K, Lawlor, PG, Kerry, JP 2005. Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of Longissimus dorsi muscle from Landrace and Duroc pigs. Meat Science 70, 307–317.CrossRefGoogle ScholarPubMed
Matassino, D, Zullo, A, Ramunno, L, Cosentino, E, Di Lucia, A 1987a. Evaluation of some qualitative characteristics of seasoned ham in eight pig genetic types. Current Topics in Veterinary Medicine and Animal Science 38, 393–410.Google Scholar
Matassino, D, Grasso, F, Girolami, A, Cosentino, E, Caiazzo, M 1987b. Eating quality of seasoned ham in eight pig genetic types. Current Topics in Veterinary Medicine and Animal Science 38, 411–427.Google Scholar
Mesías, F, Gaspar, P, Pulido, AF, Escribano, M, Pulido, F 2009. Consumers’ preferences for Iberian dry-cured ham and the influence of mast feeding: an application of conjoint analysis in Spain. Meat Science 83, 684–690.CrossRefGoogle Scholar
Mickelson, JR, Ross, JA, Reed, BK, Louis, CF 1986. Enhanced Ca2+-induced calcium release by isolated sarcoplasmic reticulum vesicles from malignant hyperthermia susceptible pig muscle. Biochimica et Biophysica Acta 862, 318–328.CrossRefGoogle ScholarPubMed
Milan, D, Jeon, J-T, Looft, C, Amarger, V, Robic, A, Thelander, M, Rogel-Gaillard, C, Paul, S, Iannuccelli, N, Rask, L, Ronne, H, Lundström, K, Reinsch, N, Gellin, J, Kalm, E, Le Roy, P, Chardon, P, Andersson, L 2000. A mutation in PRKAG3 associated with excess glycogen content in pig skeletal muscle. Science 288, 1248–1251.CrossRefGoogle ScholarPubMed
Monin, G 1988. Évolution post-mortem du tissue musculaire et conséquences sur les qualités de la viande de porc. Journées de la Recherche Porcine en France 20, 201–214.Google Scholar
Monin, G 2004. Conversion of muscle to meat: colour and texture deviations. In Encyclopedia of meat sciences (ed. WK Jensen, C Devine and M Dikeman), pp. 323–330. Elsevier Academic Press, Oxford, UK.CrossRefGoogle Scholar
Morales, R, Serra, X, Guerrero, L, Gou, P 2007. Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions. Meat Science 77, 662–669.CrossRefGoogle ScholarPubMed
Morgan, T, Aubert, J-F, Brunner, H 2001. Interaction between sodium intake, angiotensin II, and blood pressure as cause of cardiac hypertrophy. American Journal of Aypertension 14, 914–920.CrossRefGoogle ScholarPubMed
Nanni Costa, L, Lo Fiego, DP, de Grossi, IA, Russo, V 2002. Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype. Meat Science 61, 41–47.CrossRefGoogle ScholarPubMed
Nanni Costa, L, Lo fiego, DP, Tassone, F, Russo, V 2005. Effect of resting time of pigs and pre-chilling time of thighs on the veining defects of Parma dry-cured hams. Veterinary Research and Communications 29 (suppl. 2), 375–377.CrossRefGoogle Scholar
Nanni Costa, L, Lo Fiego, DP, Dall′Olio, S, Davoli, R, Russo, V 1999. Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes. Meat Science 51, 391–399.CrossRefGoogle ScholarPubMed
Nanni Costa, L, Tassone, F, Comellini, M, Ielo, MC, Lo Fiego, DP, Russo, V 2008. Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process. Veterinary Research Communications 32 (suppl. 1), S351–S353.CrossRefGoogle Scholar
Newton, KG, Gill, CO 1981. The microbiology of DFD fresh meats: a review. Meat Science 5, 223–232.CrossRefGoogle ScholarPubMed
Nüernberg, K, Fischer, K, Nüernberg, G, Kuechenmeister, U, Klosowska, D, Eliminowska-Wenda, G, Fiedler, I, Ender, K 2005. Effects of dietary olive oil and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs. Meat Science 70, 63–74.CrossRefGoogle ScholarPubMed
Ockerman, HW, Basu, L, Crespo, L, Cespedes Sanchez, FJ 2002. Comparison of European and American system of production and consumption of dry cured hams. Retrieved March 10, 2007, from http://www.pork.org/PorkScience/Documents/Q-DRYCURED%20HAMS.pdfGoogle Scholar
O′Halloran, GR, Troy, DL, Buckley, DJ, Reville, WJ 1997. The role of endogenous proteases and the tenderization of fast glycolysing muscle. Meat Science 47, 187–210.CrossRefGoogle Scholar
Oliver, MA, Gou, P, Gispert, M, Diestre, A, Arnau, J, Noguera, JL, Blasco, A 1994. Comparison of five types of pig crosses. II. Fresh meat quality and sensory characteristics of dry cured ham. Livestock Production Science 40, 179–185.CrossRefGoogle Scholar
Otto, G, Roehe, R, Looft, H, Thoelking, L, Knap, PW, Rothschild, MF, Plastow, GS, Kalm, E 2007. Associations of DNA markers with meat quality traits in pigs with emphasis on drip loss. Meat Science 75, 185–195.CrossRefGoogle ScholarPubMed
Óvilo, C, Fernández, A, Rodríguez, MC, Nieto, M, Silió, L 2006. Association of MC4R gene variants with growth, fatness, carcass composition and meat quality traits in heavy pigs. Meat Science 73, 42–47.CrossRefGoogle ScholarPubMed
Parolari, G, Virgili, R, Schivazappa, C 1994. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Science 38, 117–122.CrossRefGoogle ScholarPubMed
Parolari, G, Rivaldi, P, Leonelli, C, Bellatti, M, Bovis, N 1988. Colore e consistenza del prosciutto crudo in rapporto alla materia prima e alla tecnica di stagionatura. Industria Conserve 63, 45–49.Google Scholar
Parreño, M, Cussó, R, Gil, M, Sárraga, C 1994. Development of cathepsin B, L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham. Food Chemistry 49, 15–21.CrossRefGoogle Scholar
Peloso, JV, Lopes, PS, Gomide, LAM, Guimarães, SEF, Carniero, PLS 2010. Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams. Meat Science 86, 371–376.CrossRefGoogle ScholarPubMed
Pommier, SA, Houde, A, Rousseau, F, Savoie, Y 1992. The effect of the malignant hyperthermia genotype as determined by a restriction endonuclease assay on carcass characteristics of commercial crossbred pigs. Canadian Journal of Animal Science 72, 973–976.CrossRefGoogle Scholar
Ramos, AM, Serenius, TV, Stalder, KJ, Rothschild, MF 2007. Phenotypic correlations among quality traits of fresh and dry-cured hams. Meat Science 77, 182–189.CrossRefGoogle ScholarPubMed
Ramos, AM, Glenn, KL, Serenius, TV, Stalder, KJ, Rothschild, MF 2008. Genetic markers for the production of US country hams. Journal of Animal Breeding and Genetics 125, 248–257.CrossRefGoogle ScholarPubMed
Reeds, PJ, Burrin, DG, Wray-Chaen, D, Beckett, PR, Davis, TA 1996. Potential mechanisms of muscle growth regulation. AMSA Reciprocal Meat Conference Proceedings 49, 32–38.Google Scholar
Resano, H, Sanjuán, AI, Cilla, I, Roncalés, P, Albisu, LM 2010. Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data. Meat Science 84, 344–351.CrossRefGoogle ScholarPubMed
Resano, H, Pérez-Cueto, FJA, Sanjuán, AI, de Barcellos, MD, Grunert, KG, Verbeke, W 2011. Consumer satisfaction with dry-cured ham in five European countries. Meat Science 87, 336–343.CrossRefGoogle Scholar
Rosell, MC, Toldrá, F 1998. Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and white pigs. Journal of the Science of Food and Agriculture 76, 117–122.3.0.CO;2-6>CrossRefGoogle Scholar
Rosenvold, K, Petersen, JS, Lwerke, HN, Jensen, SK, Therkildsen, M, Karlsson, AH, Moller, HS, Andersen, HJ 2001. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. Journal of Animal Science 79, 382–391.CrossRefGoogle ScholarPubMed
Ruiz, J, Ventanas, J, Cava, R, Andrés, A, García, C 1999. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science 52, 19–27.CrossRefGoogle Scholar
Ruiz, J, Cava, C, Antequera, T, Martín, L, Ventanas, J, López-Bote, CJ 1998a. Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous muscle and hepatic fat. Meat Science 49, 155–159.CrossRefGoogle ScholarPubMed
Ruiz, J, Ventanas, J, Cava, R, Timón, ML, García, C 1998b. Sensory characteristics of Iberian ham: influence of processing tome and slice location. Food Research International 31, 53–58.CrossRefGoogle Scholar
Ruiz-Carrascal, J, Cava, R, Andrés, AI, García, C 2000. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Research International 33, 91–95.CrossRefGoogle Scholar
Russo, V, Nanni Costa, L 1995. Suitability of pig meat for salting and the production of quality processed products. Pig News and Information 16, 17–26.Google Scholar
Russo, V, Lo Fiego, DP, Nanni Costa, L, Tassone, F 2003a. Indagnie sul deffetto di venatura delle cosce di suino destinate alla produzione del prosciutto di Parma. Suinocultura 44, 77–82.Google Scholar
Russo, V, Davoli, R, Nanni Costa, L, Fontanesi, L, Baiocco, C, Buttazzoni, L, Gali, S, Virgili, R 2003b. Association of CTSB, CTSF and CTSB genes with growth, carcass and meat quality traits in heavy pigs. Italian Journal of Animal Science 2 (suppl. 1), 67–69.Google Scholar
Russo, V, Buttazoni, L, Davoli, R, Nanni Costa, L, Schivazappa, C, Virgili, C 2000. Heratibility of muscular cathepsin B activity in Italian Large White pigs. Journal of Animal Breeding and Genetics 117, 37–42.CrossRefGoogle Scholar
Russo, V, Fontanesi, L, Davoli, R, Nanni Costa, L, Cagnazzo, M, Buttazzoni, L, Virgili, R, Yerle, M 2002. Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes. Animal Genetics 33, 123–131.CrossRefGoogle ScholarPubMed
Russo, V, Fontanesi, L, Scotti, E, Beretti, F, Davoli, R, Nanni Costa, L, Virgili, R, Butazzoni, L 2008. Single nucleotide polymorphisms in several porcine cathepsin genes are associated with growth, carcass, and production traits in Italian Large White pigs. Journal of Animal Science 86, 3300–3314.CrossRefGoogle ScholarPubMed
Ruusunen, M, Poulanne, E 2005. Reducing sodium intake from meat products. Meat Science 70, 531–541.CrossRefGoogle ScholarPubMed
Santos, C, Ordóñez, JA, Cambero, MI, D'Arrigo, M, de la Hoz, L 2004. Physicochemical characteristics of α-linolenic acid and α-tocopherol enriched cooked ham. Food Chemistry 88, 123–128.CrossRefGoogle Scholar
Santos, C, Hoz, L, Cambero, MI, Cabeza, MC, Ordóñez, JA 2008. Enrichment of dry-cured ham with α-linolenic acid. Meat Science 80, 668–674.CrossRefGoogle ScholarPubMed
Sárraga, C 1992. Meat proteinases and their relation with curing. In New technologies for meat and meat products (ed. FJM Smulders, F Toldrá, J Flores and M Prieto), pp. 233–246. Audet Tijdschriften BV, Nijmegen, The Netherlands.Google Scholar
Sárraga, C, Gil, M, García-Regueiro, JA 1993. Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light Large White pigs. Journal of the Science of Food and Agriculture 62, 71–75.CrossRefGoogle Scholar
Schivazappa, C, Degni, M, Nanni Costa, L, Russo, V, Buttazzoni, L, Virgili, R 2002. Analysis of raw meat to predict proteolysis in Parma ham. Meat Science 60, 77–83.CrossRefGoogle ScholarPubMed
Secondi, F, Gendemer, G, Luciani, A, Santucci, PM, Casabianca, F 1992. Evolution, chez le porc crose, des lipides des tissus adipeux et musculaires au cours de la periode d'engraissment traditionnelle sous chataigneraie. Journees de la Recherche Porcine en France 24, 77–84.Google Scholar
Sellier, P, Monin, G 1994. Genetics of pig meat quality: a review. Journal of Muscle Foods 5, 187–219.CrossRefGoogle Scholar
Simopoulos, AP 1997. ω-3 fatty acids in the prevention-management of cardiovascular disease. Canadian Journal of Physiological Pharmacology 75, 234–239.Google ScholarPubMed
Simopoulos, AP 2004. Omega-6/omega-3 essential fatty acid ratio in chronic diseases. Food Reviews International 20, 77–90.CrossRefGoogle Scholar
Skiba, G 2010. Effects of energy or protein restriction followed by realimentation on the composition of gain and meat quality characteristics of Musculus longisimus dorsi in pigs. Archives of Animal Nutrition 64, 36–46.CrossRefGoogle ScholarPubMed
Soriano, A, Quiles, R, Mariscal, C, García Ruiz, A 2005. Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry-cured ham. Journal of the Science of Food and Agriculture 85, 1914–1924.CrossRefGoogle Scholar
Smith, SB, Smith, DR, Lunt, DK 2004. Chemical and physical characteristics of meat. Adipose tissue. In Encyclopedia of meat sciences (ed. WK Jensen, C Devine and M Dikeman), pp. 225–238. Elsevier Academic Press, Oxford, UK.CrossRefGoogle Scholar
Stalder, KJ, Rothschild, MF, Lonergan, SM 2005. Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality. Meat Science 69, 451–457.CrossRefGoogle ScholarPubMed
Sturaro, E, Gallo, L, Noventa, M, Carnier, P 2008. The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hams. Meat Science 79, 375–381.CrossRefGoogle ScholarPubMed
Škrlep, M 2010. Effects of polymorphisms at PRKAG3 and CAST genes in pigs on dry ham quality. PhD thesis, Biotechnical Faculty, University of Ljubljana.Google Scholar
Škrlep, M, Kavar, T, Čandek-Potokar, M 2010a. Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs. Czech Journal of Animal Science 55, 149–159.CrossRefGoogle Scholar
Škrlep, M, Čandek-Potokar, M, Kavar, T, Žlender, B, Hortos, M, Gou, P, Arnau, J, Evans, G, Southwood, O, Diestre, A, Robert, N, Dutertre, C, Sante-Lhoutellier, V 2010b. Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: comparative study in France, Slovenia and Spain. Livestock Science 128, 60–66.CrossRefGoogle Scholar
Škrlep, M, Kavar, T, Sante-Lhoutellier, V, Čandek-Potokar, M 2009. Effect of I199V polymorphism on PRKAG3 gene on carcass and meat quality traits in Slovenian commercial pigs. Journal of Muscle Foods 20, 367–376.CrossRefGoogle Scholar
Škrlep, M, Čandek-Potokar, M, Santé-Lhoutellier, V, Gou, P 2011. Dry-cured ham “Kraški pršut” seasoning losses as affected by PRKAG3 and CAST polymorphisms. Italian Journal of Animal Science 10, 27–32.CrossRefGoogle Scholar
Tabilo, G, Flores, M, Fiszman, SM, Toldrá, F 1999. Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Science 51, 255–260.CrossRefGoogle ScholarPubMed
Tang, R, Yu, B, Zhang, K, Guo, X, Tian, G, Huang, Z, Chen, X, Chen, D 2010. Effects of nutritional level on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs. Meat Science 85, 768–771.CrossRefGoogle ScholarPubMed
Tibau, J, Gonzalez, J, Soler, J, Gispert, M, Lizardo, R, Mourot, J 2002. Influence du poids a l'abattage du porc entre 25 et 140 kg de poids vif sur la composition chimique de la carcasse: effets du genotype et du sexe. Journees de la Recherche Porcine en France 34, 121–127.Google Scholar
Toldrá, F 1998. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science 49 (suppl. 1), S101–S110.CrossRefGoogle Scholar
Toldrá, F 2002. Dry-cured meat products. Food and Nutrition Press Inc., Trumbull, CT, USA.Google Scholar
Toldrá, F, Flores, M 1998. The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham. Critical Reviews in Food Science 38, 331–352.CrossRefGoogle ScholarPubMed
Toldrá, F, Flores, M 2000. The use of muscle enzymes as predictors of pork meat quality. Food Chemistry 69, 387–395.CrossRefGoogle Scholar
Toldrá, F, Flores, M, Voyle, CA 1990. Study of white film development on the cut surface of vacuum-packed dry-cured ham slices. Journal of Food Science 55, 1189–1191.CrossRefGoogle Scholar
Toldrá, F, Rico, E, Flores, J 1993. Cathepsins B, D, H and L activities in the processing of dry-cured ham. Journal of Science of Food and Agriculture 62, 157–161.CrossRefGoogle Scholar
Toldrá, F, Aristoy, MC, Flores, M 2000. Contribution of muscle aminopeptidases to flavour development in dry-cured ham. Food Research International 33, 181–185.CrossRefGoogle Scholar
Toldrá, F, Flores, M, Aristoy, M-C, Virgili, R, Parolari, G 1996. Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs. Journal of Science of Food and Agriculture 71, 124–128.3.0.CO;2-0>CrossRefGoogle Scholar
Toldrá, F, Aristoy, M-C, Part, C, Cervero, C, Rico, E, Motilva, M-J, Flores, J 1992. Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham. Journal of Food Science 57, 816–833.CrossRefGoogle Scholar
van den Hemel-Grooten, HN, te Pas, MF, van den Bosch, TJ, Garssen, GJ, Schreurs, VV, Verstegen, MW 1997. mRNA levels of the calpain system in longissimus muscle of young pigs during prolonged feeding of a protein free diet. Journal of Animal Science 75, 968–974.CrossRefGoogle ScholarPubMed
Velarde, A, Gispert, M, Faucitano, L, Manteca, X, Diestre, A 2000. The effect of stunning method on the incidence of PSE and haemorrhages in pork carcasses. Meat Science 55, 832–836.CrossRefGoogle ScholarPubMed
Velarde, A, Gispert, M, Faucitano, L, Alonso, P, Manteca, X, Diestre, A 2001. Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs. Meat Science 58, 313–319.CrossRefGoogle ScholarPubMed
Ventanas, S, Estevez, M, Tejeda, JF, Ruiz, J 2006. Protein and lipid oxidation in Longissimus dorsi and dry-cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Science 72, 647–655.CrossRefGoogle ScholarPubMed
Ventanas, S, Ventanas, J, Tovar, J, García, C, Estévez, M 2007. Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian hams: effect on chemical composition, oxidative status and sensory traits. Meat Science 77, 246–256.CrossRefGoogle ScholarPubMed
Ventanas, J, Córdoba, JJ, Antequera, T, Garcia, C, López-Bote, C, Asensio, MA 1992. Hydrolysis and Maillard reactions during ripening of Iberian ham. Journal of Food Science 57, 813–815.CrossRefGoogle Scholar
Virgili, R, Schivazappa, C 2002. Muscle traits for long matured dried meats. Meat Science 62, 331–343.CrossRefGoogle ScholarPubMed
Virgili, R, Parolari, G, Schiwazappa, C, Bordini, C, Volta, R 1995a. Effects of raw material on proteolysis and texture of typical Parma ham. Industria Conserve 70, 21–31.Google Scholar
Virgili, R, Parolari, G, Schiwazappa, C, Soresi-Bordini, M, Borri, M 1995b. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition. Journal of Food Science 60, 1183–1186.CrossRefGoogle Scholar
Virgili, R, Degni, M, Schivazappa, C, Faeti, V, Poletti, E, Marchetto, G, Pacchioli, MT, Mordenti, A 2003. Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs. Journal of Animal Science 81, 2448–2456.CrossRefGoogle ScholarPubMed
Warnants, N, Van Oeckel, MJ, Boucqué, CV 1996. Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products. Meat Science 44, 125–144.CrossRefGoogle ScholarPubMed
Warnants, N, Van Oeckel, MJ, Boucqué, CV 1998. Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami. Meat Science 49, 435–445.CrossRefGoogle ScholarPubMed
Warris, PD 1996. The consequences of fighting between mixed groups of unfamiliar pigs before slaughter. Meat Focus International 5, 89–92.Google Scholar
Więcek, J, Rekiel, A, Batorska, M, Skomiał, J 2011. Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis. Meat Science 87, 244–249.CrossRefGoogle ScholarPubMed
Wood, JD, Enser, M, Fisher, AV, Nute, GR, Sheard, PR, Richardson, RI, Hughes, SI, Whittington, FM 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Science 78, 343–358.CrossRefGoogle ScholarPubMed