000123867 001__ 123867
000123867 005__ 20241125101129.0
000123867 0247_ $$2doi$$a10.1016/j.meatsci.2023.109125
000123867 0248_ $$2sideral$$a132337
000123867 037__ $$aART-2023-132337
000123867 041__ $$aeng
000123867 100__ $$aPérez-Ciria, Leticia$$uUniversidad de Zaragoza
000123867 245__ $$aImpact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham
000123867 260__ $$c2023
000123867 5060_ $$aAccess copy available to the general public$$fUnrestricted
000123867 5203_ $$aA total of 32 fresh hams intended for the Spanish Protected Designation of Origin “Teruel ham” were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weight losses during the dry-curing process. After processing, 20 dry-cured hams (10 of each group) were chosen at random to assess instrumental and chemical characteristics. Hams from immunocastrated gilts tended (P = 0.057) to present lower weight losses, they were fattier (P < 0.05) at both subcutaneous and intramuscular levels and had lower (P < 0.05) water activity and volatile compounds that provide unpleasant odors than those from entire gilts. However, immunocastration increased (P < 0.05) slightly sodium chloride and sodium nitrite contents, being normal levels. Fatty acid profile was not significantly affected (P > 0.05). It can be concluded that, in general, immunocastration could be a good strategy in gilts to improve the quality of Teruel dry-cured ham.
000123867 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/Construyendo Europa desde Aragón
000123867 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000123867 590__ $$a5.7$$b2023
000123867 592__ $$a1.367$$b2023
000123867 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b22 / 173 = 0.127$$c2023$$dQ1$$eT1
000123867 593__ $$aFood Science$$c2023$$dQ1
000123867 594__ $$a13.0$$b2023
000123867 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000123867 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, Guillermo
000123867 700__ $$aSanz, María Á.
000123867 700__ $$0(orcid)0000-0003-3875-4935$$aBlanco, Mireia
000123867 700__ $$0(orcid)0000-0001-5981-5448$$aMiana-Mena, Francisco J.$$uUniversidad de Zaragoza
000123867 700__ $$0(orcid)0000-0002-3005-2675$$aLatorre, Maria A.$$uUniversidad de Zaragoza
000123867 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000123867 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000123867 773__ $$g199 (2023), 109125 [8 pp.]$$pMeat sci.$$tMeat Science$$x0309-1740
000123867 8564_ $$s758118$$uhttps://zaguan.unizar.es/record/123867/files/texto_completo.pdf$$yVersión publicada
000123867 8564_ $$s2486478$$uhttps://zaguan.unizar.es/record/123867/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000123867 909CO $$ooai:zaguan.unizar.es:123867$$particulos$$pdriver
000123867 951__ $$a2024-11-22-11:58:20
000123867 980__ $$aARTICLE