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Article

Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams.

Meat science - 1 Oct 2010

Peloso J V, Lopes P S, Gomide L A M, Guimarães S E F, Carneiro P L S

Abstract excerpt

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 130kg, DUDU pigs yielded the highest fat thickness of...

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PMID: 20561753
DOI: 10.1016/j.meatsci.2010.05.017

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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