Abstract
In the present study data are reported concerning hams from halothane negative and halothane positive crossbred pigs, slaughtered at about 130 kg live weight. Seasoning losses were higher in hams from halothane positive pigs, but the difference was not statistically significant. Also separation into boneless cuts and laboratory analysis did not show significant differences. Meat processing techniques probably prevented the detection of meat quality differences between the seasoned products from halothane negative and positive pigs. Moreover, even though halothane positive pigs produce poorer quality fresh meat, it is not easy to ascertain to what extent the tendency towards PSE may cause problems during processing and seasoning.
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© 1987 ECSC, EEC, EAEC, Brussels-Luxembourg
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Santoro, P., Lo Fiego, D.P. (1987). The Quality in Parma Hams as Related to Halothane Reactivity. In: Tarrant, P.V., Eikelenboom, G., Monin, G. (eds) Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, vol 38. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3301-9_33
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DOI: https://doi.org/10.1007/978-94-009-3301-9_33
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