Effect of resting time of pigs and pre-chilling time of thighs on the veining defect of parma dry-cured ham.
Costa
L Nanni
LN
Department of Protection and Valorisation of Agro-food, Section of Animal Husbandry, Faculty of Agriculture, University of Bologna, Italy. leonardo.nannicosta@unibo.it
Lo Fiego
D P
DP
Tassone
F
F
Russo
V
V
D000818:Animals; D003080:Cold Temperature; D008461:Meat Products; D008462:Meat-Packing Industry / Q000379:methods*; D012146:Rest; D013552:Swine; D013848:Thigh