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Showing 1 to 2 of 2 for “"ham quality"”.
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Effect of increased carcass weight on fresh pork quality and sensory traits
… may become compromised, affecting pork quality and sensory traits. Therefore, the objective was to characterize fresh pork quality and sensory traits of carcasses ranging from 78 to 145 kg (average ~119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 …
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Biochemical Basis of Fresh Ham Color Development
Commercial hams display variation in color uniformity across the cut surface, especially the semimembranosus (SM) muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product. In an attempt to understand …