Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process.
Nanni Costa
L
L
Department of Protection and Valorisation of Agro-food - Section of Animal Husbandry, University of Bologna, Bologna, Italy. leonardo.nannicosta@unibo.it
Tassone
F
F
Comellini
M
M
Ielo
M C
MC
Lo Fiego
D P
DP
Russo
V
V
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D001835:Body Weight; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000098:blood supply; D034421:Sus scrofa; D013848:Thigh / Q000098:blood supply; D014680:Veins