This study investigated the sensory properties and acceptability of different Protected Designation of Origin (PDO) dry-cured hams. For each PDO, two genotypes were selected: IL×LW (reference hybrid) and Goland (commercial hybrid).
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams / Pagliarini, Ella; Laureati, Monica; Dinnella, Caterina; Monteleone, Erminio; Proserpio, Cristina; Piasentier, Edi. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - STAMPA. - 96,:(2016), pp. 798-806. [10.1002/jsfa.7151]
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams
DINNELLA, CATERINA;MONTELEONE, ERMINIO;
2016
Abstract
This study investigated the sensory properties and acceptability of different Protected Designation of Origin (PDO) dry-cured hams. For each PDO, two genotypes were selected: IL×LW (reference hybrid) and Goland (commercial hybrid).
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