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Št. zadetkov: 2
Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs
Bojana Savić, Martin Škrlep, Nives Marušić Radovčić, Sandra Petričević, Marjeta Čandek Potokar
Izvirni znanstveni članek
Oznake: pigs;dry-cured ham;Krškopolje pig;Kraški pršut;Istrski pršut;physico-chemical properties;volatile profile;
This study examined the quality of dry-cured hams produced from local pig breed and modern hybrids using two trimming methods. Hams (n = 24) of similar weight were harvested from local breed “Krškopolje pig” (KKP) and conventional hybrid pigs (CON). The left and right hams from KKP were trimmed acco ...
Leto: 2025 Vir: Kmetijski inštitut Slovenije (KIS)
Influence of smoking method and anatomical location on the content of polycylcic aromatic hydrocarbons in Turopooje ham
Danijel Karolyi, Sandra Petričević, Zoran Luković, Dubravko Škorput, Ana Kaić, Krešimir Salajpal, Marjeta Čandek-Potokar
Izvirni znanstveni članek
Oznake: šunka;dimljenje mesa;PAH spojine;mišice;Turopoljska svinja;vsebnost arom;dry-cured ham;meat smoking;PAH compounds;muscle;Turopolje pi;
Leto: 2024 Vir: Kmetijski inštitut Slovenije (KIS)
Št. zadetkov: 2
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