articles about ham in Abstracts

The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.

Environmental impact of heavy pig may be reduced by lowering CP content diets with balanced AA profile without affection ham quality.

The LAMP assay established in this study provides a simple, specific, sensitive and rapid method of T. gondii genomic DNA detection, hence is expected to plays an important role in the monitoring of T. gondii contamination in various food products.

Food by-products rich in starch and low in fat may be useful to modulate fatty acid profile in heavy pigs slaughtered up to 150 kg.

It can be concluded that immunocastration could be interesting in pigs intended for dry-cured ham elaboration because in males improved the feed conversion ratio with no penalization of carcass or meat quality.

In terms of carcass quality, crude protein and essential amino acids could be reduced in finishing diets.

Crude glycerine fed in heavy pig diets does not affect carcass and meat quality.

Crude protein restriction during the growing period may have a positive impact on meat characteristics for dry-cured products.

The A allele is clearly associated to larger (up to 20.4%) intramuscular fat content and also to 9.9% lower backfat thickness.

Organoleptic ham criteria for immunocastrated males hams were equivalent to those found for surgically castrated males and gilts hams, demonstrating the efficacy of vaccination in these study conditions.

Low inclusion levels of olive cake by-product at growing-finishing diets may improves growth performance and provide healthy fatty acid profile in fat tissues.

Fatty acid composition of pork lean and fat may be altered by reducing dietary CP and supplementing AA.

Different measurements of fat and muscle thickness and muscle area were obtained from images of the ham and the loin.

Feeding growing pigs with corn grain silage may reduce lean and ham percentage.

The addition of natural antioxidants in pig’s diet rich in n-3 PUFA avoids the oxidative deterioration in dry-cured ham with no effects on fatty acid composition nor the sensorial attributes.

Diets high in palm oil increases fat firmness in finishing pigs.