Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/19579
Tipo: Artigo
Título: Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams
Autor(es): Peloso, J.V.
Lopes, P.S.
Gomide, L.A.M.
Guimarães, S.E.F.
Carneiro, P.L.S.
Abstract: Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups — purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130 kg, DUDU pigs yielded the highest fat thickness of the ham (P < 0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pHu of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P < 0.05) heavier and leaner hams compared to barrows.
Palavras-chave: Pig
Carcass characteristics
Meat quality
Dry-cured ham
Duroc
Editor: Meat Science
Tipo de Acesso: Elsevier Ltd
URI: https://doi.org/10.1016/j.meatsci.2010.05.017
http://www.locus.ufv.br/handle/123456789/19579
Data do documento: 14-Mai-2010
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