Effect of stunning voltage and scalding method on the incidence of the 'red skin' defect of Parma ham.

Autor:	Lo Fiego, D., Comellini, M., Ielo, M., Tassone, F., Volpelli, L.
Zdroj:	Veterinary Research Communications; Sep2009, Vol. 33 Issue 0, p285-288, 4p
Abstrakt:	This article presents a study which investigated the effects of electric stunning voltages and carcass scalding on the incidence of the red skin defect of dry-cured Parma ham. Researchers used 200 left thighs from heavy pigs, reared on two farms and slaughtered on five different days in the same plant. They sampled 20 pigs per slaughtering day and farm. They discovered that slaughtering techniques can affect the defect itself.
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu Full text from SpringerLink