Research and Reviews 1999

Special Circular 168-99

Specific Characteristics of Meat from the Ibérico Breed

H. W. Ockerman^1*, F. Léon Crespo^##, H. Galan Solvedilla^##, A. Peralta Fernandez^##, N. Ciudad Gonzalez^##, B. Balderas Zubeldia^##, F. Cespedes Sanchez^##, A. Martin Serrano^##, and M. C. Torres Munoz^##
*The Ohio State University Department of Animal Sciences
^##University of Córdoba, Spain

Abstract

Strain of pigs, feeding program, animal age, and production environment had a significant influence on many biochemical properties on dry-cured hams studied in this research.

¹ For more information, contact at: The Ohio State University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210, 614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu
Collaborative research with the University of Córdoba, Spain.