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Article

Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.

Journal of the science of food and agriculture - 1 Nov 2014

Lorenzo José M, Fonseca Sonia

Abstract excerpt

BACKGROUND: Dry-cured 'lacón' is a traditional cured meat product made in the north-west of Spain from the pigs' foreleg, with similar manufacturing process to that used in dry-cured ham. The aim of this study was to assess the influence of cross-breeding of Celta pig with Landrace or Duroc breeds on the formation of volatile compounds through the manufacture of 'lacón'. RESULTS: 'Lacón' from the crosses with...

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Identifiers

PMID: 24615615
DOI: 10.1002/jsfa.6643

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

Source receipt: pubmed, retrieved 7 Sept 2026.

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