Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes.

Molecules (Basel, Switzerland) - 7 Jul 2021

Krvavica Marina, Lasić Dario, Kljusurić Jasenka Gajdoš, Đugum Jelena, Janović Špiro, Milovac Srđan, Bošnir Jasna

Abstract excerpt

Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Chemical Phenomena
Share to Food Handling

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Genotype

Share to Lipids

Share to Meat Products

Share to Muscle, Skeletal

Source

Open in PubMed Open full text

Identifiers

PMID: 34299415
DOI: 10.3390/molecules26144140
PMCID: PMC8303308

Provenance

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.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes.PMID 34299415Read ↗

Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams.Semantic proximity Read ↗

Metabolomics evidences plasma and serum biomarkers differentiating two heavy pig breeds.Semantic proximity Read ↗

The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs.Semantic proximity Read ↗

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing.Semantic proximity Read ↗

Metabolomic characterization of Liancheng white and Cherry Valley duck breast meat and their relation to meat quality.Semantic proximity Read ↗

Reduced protein diets increase intramuscular fat of psoas major, a red muscle, in lean and fatty pig genotypes.Semantic proximity Read ↗

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct OriginsSemantic proximity Read ↗

Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.Semantic proximity Read ↗

On-site visible-near IR prediction of iodine number and fatty acid composition of subcutaneous fat of raw hams as phenotypes for a heavy pig breeding program.Semantic proximity Read ↗

Chemical and physical characteristics of lamb meat related to crossbreeding of Romanov ewes with Suffolk and Charollais sires.Semantic proximity Read ↗

Reduced neonatal mortality in Meishan piglets: a role for hepatic fatty acids?Semantic proximity Read ↗

Genetic markers for the production of US country hams.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.