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Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system

✍ Scribed by Sonia Ventanas; Jorge Ruiz; Carmen García; Jesús Ventanas

Book ID
116737106
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
144 KB
Volume
77
Category
Article
ISSN
0309-1740

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## Abstract A novel methodology to non‐invasively and objectively predict sensory traits and intramuscular fat content of dry‐cured Iberian loins was studied. Texture analysis of magnetic resonance images was performed on 47 dry‐cured Iberian loins. Appearance and texture traits were assessed by a