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Article

Prediction of dry-cured ham weight loss and prospects of use in a pig breeding program.

Animal : an international journal of animal bioscience - 1 Jun 2020

Bonfatti V, Carnier P

Abstract excerpt

Large ham weight losses (WL) in dry-curing are undesired as they lead to a loss of marketable product and penalise the quality of the dry-cured ham. The availability of early predictions of WL may ease the adaptation of the dry-curing process to the characteristics of the thighs and increase the effectiveness of selective breeding in enhancing WL. Aims of this study were (i) to develop Bayesian and Random Forests...

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PMID: 32014075
DOI: 10.1017/S1751731120000026

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