A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Technologies to shorten the drying period of dry-cured meat products