pork ham fresh
Selected indexed studies
- Pork loin quality is not indicative of fresh belly or fresh and cured ham quality. (J Anim Sci, 2016) [PMID:28046183]
- Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham. (Meat Sci, 2017) [PMID:28064046]
- Updated estimates of HAL n and RN- effects on pork quality: fresh and processed loin and ham. (Meat Sci, 2010) [PMID:20826068]
_Worker-drafted node — pending editorial review._
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- Pork loin quality is not indicative of fresh belly or fresh and cured ham quality. (2016) pubmed
- Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham. (2017) pubmed
- Updated estimates of HAL n and RN- effects on pork quality: fresh and processed loin and ham. (2010) pubmed
- Review: Pork quality attributes from farm to fork. Part II. Processed pork products. (2022) pubmed
- Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. (2009) pubmed
- Assay of Cathepsin D activity in fresh pork muscle and dry-cured ham. (1991) pubmed
- Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham. (2023) pubmed
- Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry. (2025) pubmed
- Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs. (2021) pubmed
- Consumers' Preference for the Consumption of the Fresh Black Slavonian Pig's Meat. (2023) pubmed