75431 20181016104019.0 sideral 107786 ART-2014-107786 eng Rodríguez-Sánchez, J.A. Effect of pig slaughter weight on chemical and sensory characteristics of Teruel dry-cured ham 2014 Access copy available to the general public Unrestricted A preliminary study was carried out with 36 barrows to investigate the effect of slaughter weight (SW; 120, 130 and 140 kg) on chemical, instrumental and sensory characteristics of Teruel drycured ham. The intramuscular fat content tended to increase and salt, potassium nitrate and sodium nitrite contents decreased as SW increased. The panelists detected wider subcutaneous fat and lower cured colour, saltiness, hardness and fibrousness in hams from heavier pigs but no difference was observed on overall quality assessment. In conclusion, pig SW affected some chemical and sensory traits of dry-cured ham, which contributes to increase the heterogeneity. info:eu-repo/grantAgreement/ES/MICYT/CDTI/20060926 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 0.285 2014 FOOD SCIENCE & TECHNOLOGY 110 / 122 = 0.902 2014 Q4 T3 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Calvo, S. (orcid)0000-0003-3752-5655 Suárez-Belloch, J. Universidad de Zaragoza (orcid)0000-0002-3005-2675 Latorre, M.A. Universidad de Zaragoza 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 26 (2014), 420-426 Ital. j. food. sci. Italian journal of food science 1120-1770 536169 http://zaguan.unizar.es/record/75431/files/texto_completo.pdf Versión publicada 55471 http://zaguan.unizar.es/record/75431/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:75431 articulos driver 2018-10-16-08:43:21 ARTICLE