title: Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process.
authors.affiliation: Department of Protection and Valorisation of Agro-food - Section of Animal Husbandry, University of Bologna, Bologna, Italy. leonardo.nannicosta@unibo.it
authors.forename: L
authors.initials: L
authors.lastname: Nanni Costa
authors.forename: F
authors.initials: F
authors.lastname: Tassone
authors.forename: M
authors.initials: M
authors.lastname: Comellini
authors.forename: M C
authors.initials: MC
authors.lastname: Ielo
authors.forename: D P
authors.initials: DP
authors.lastname: Lo Fiego
authors.forename: V
authors.initials: V
authors.lastname: Russo
mesh_terms: 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