Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (w...

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Bibliographic Details

Published in:	Animals
Main Authors:	Martina Zappaterra, Paolo Zambonelli, Cristina Schivazappa, Nicoletta Simoncini, Roberta Virgili, Bruno Stefanon, Roberta Davoli
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Subjects:	swine genetic marker ham processing ham quality
Online Access:	https://www.mdpi.com/2076-2615/11/1/68