123 related articles for article (PubMed ID: 33310549)
1. Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams.
Suárez-Mesa R; Ros-Freixedes R; Tor M; Reixach J; Pena RN; Estany J
Meat Sci; 2021 Mar; 173():108399. PubMed ID: 33310549
[TBL] [Abstract][Full Text] [Related]
2. A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham.
Henriquez-Rodriguez E; Tor M; Pena RN; Estany J
Meat Sci; 2015 Aug; 106():38-43. PubMed ID: 25875642
[TBL] [Abstract][Full Text] [Related]
3. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
Candek-Potokar M; Monin G; Zlender B
J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
[TBL] [Abstract][Full Text] [Related]
4. A polymorphism in the fatty acid desaturase-2 gene is associated with the arachidonic acid metabolism in pigs.
Gol S; Pena RN; Rothschild MF; Tor M; Estany J
Sci Rep; 2018 Sep; 8(1):14336. PubMed ID: 30254373
[TBL] [Abstract][Full Text] [Related]
5. The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs.
Fuentes V; Ventanas S; Ventanas J; Estévez M
Meat Sci; 2014 Feb; 96(2 Pt A):737-43. PubMed ID: 24200565
[TBL] [Abstract][Full Text] [Related]
6. Factors in pig production that impact the quality of dry-cured ham: a review.
Candek-Potokar M; Skrlep M
Animal; 2012 Feb; 6(2):327-38. PubMed ID: 22436192
[TBL] [Abstract][Full Text] [Related]
7. Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham.
Lebret B; Lenoir H; Fonseca A; Riquet J; Mercat MJ
Animal; 2021 Aug; 15(8):100305. PubMed ID: 34294546
[TBL] [Abstract][Full Text] [Related]
8. Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production.
Gallo L; Dalla Bona M; Carraro L; Cecchinato A; Carnier P; Schiavon S
Meat Sci; 2016 Nov; 121():135-140. PubMed ID: 27314210
[TBL] [Abstract][Full Text] [Related]
9. Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders.
Reina R; López-Buesa P; Sánchez del Pulgar J; Ventanas J; García C
Meat Sci; 2012 Dec; 92(4):562-8. PubMed ID: 22726701
[TBL] [Abstract][Full Text] [Related]
10. Quality of dry-cured ham compared with quality of dry-cured shoulder.
Reina R; Sánchez del Pulgar J; Tovar J; López-Buesa P; García C
J Food Sci; 2013 Aug; 78(8):S1282-9. PubMed ID: 23957420
[TBL] [Abstract][Full Text] [Related]
11. Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.
Marcos B; Gou P; Serra X; Guàrdia MD; Zhen ZY; Hortós M; Mach N; te Pas MF; Keuning E; Kruijt L; Font i Furnols M; Arnau J
Meat Sci; 2013 Feb; 93(2):233-9. PubMed ID: 23036942
[TBL] [Abstract][Full Text] [Related]
12. Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams.
Dall'Olio S; Aboagye G; Nanni Costa L; Gallo M; Fontanesi L
Meat Sci; 2020 Apr; 162():108012. PubMed ID: 31816517
[TBL] [Abstract][Full Text] [Related]
13. The effect of SCD and LEPR genetic polymorphisms on fat content and composition is maintained throughout fattening in Duroc pigs.
Henriquez-Rodriguez E; Bosch L; Tor M; Pena RN; Estany J
Meat Sci; 2016 Nov; 121():33-39. PubMed ID: 27240305
[TBL] [Abstract][Full Text] [Related]
14. Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham.
Seong PN; Park KM; Kang SM; Kang GH; Cho SH; Park BY; Van Ba H
Asian-Australas J Anim Sci; 2014 Aug; 27(8):1164-73. PubMed ID: 25083111
[TBL] [Abstract][Full Text] [Related]
15. Characterization of protected designation of origin Italian meat products obtained from heavy pigs fed barley-based diets.
Prandini A; Sigolo S; Gallo A; Faeti V; Della Casa G
J Anim Sci; 2015 Sep; 93(9):4510-23. PubMed ID: 26440350
[TBL] [Abstract][Full Text] [Related]
16. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.
Pagliarini E; Laureati M; Dinnella C; Monteleone E; Proserpio C; Piasentier E
J Sci Food Agric; 2016 Feb; 96(3):798-806. PubMed ID: 25716874
[TBL] [Abstract][Full Text] [Related]
17. Genome-Wide Association Study Singles Out SCD and LEPR as the Two Main Loci Influencing Intramuscular Fat Content and Fatty Acid Composition in Duroc Pigs.
Ros-Freixedes R; Gol S; Pena RN; Tor M; Ibáñez-Escriche N; Dekkers JC; Estany J
PLoS One; 2016; 11(3):e0152496. PubMed ID: 27023885
[TBL] [Abstract][Full Text] [Related]
18. Joint effects of porcine leptin and leptin receptor polymorphisms on productivity and quality traits.
Pérez-Montarelo D; Fernández A; Folch JM; Pena RN; Ovilo C; Rodríguez C; Silió L; Fernández AI
Anim Genet; 2012 Dec; 43(6):805-9. PubMed ID: 22497241
[TBL] [Abstract][Full Text] [Related]
19. Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis.
Petričević S; Marušić Radovčić N; Lukić K; Listeš E; Medić H
Meat Sci; 2018 Mar; 137():217-227. PubMed ID: 29223014
[TBL] [Abstract][Full Text] [Related]
20. Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing.
del Olmo A; Calzada J; Nuñez M
J Food Sci; 2013 Nov; 78(11):C1659-64. PubMed ID: 24245884
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]