Projects / Programmes
The aptitude of different pig genotypes for production of dry-cured ham
| Code |
Science |
Field |
Subfield |
| 4.02.04 |
Biotechnical sciences |
Animal production |
Processing of animal raw materials |
| Code |
Science |
Field |
| T430 |
Technological sciences |
Food and drink technology |
| B400 |
Biomedical sciences |
Zootechny, animal husbandry, breeding |
dry-cured ham, meat quality, pig, genotype
Researchers (1)
| no. |
Code |
Name and surname |
Research area |
Role |
Period |
No. of publications |
| 1. |
11233 |
PhD Marjeta Čandek Potokar |
Animal production |
Principal Researcher |
1999 - 2001 |
741 |
Organisations (1)
Abstract
Study aims to evaluate the aptitude of different genotypes of pigs, precisely crossing with duroc breed, for production of dry-cured ham ''''kraški pršut''''. In Slovenia, this breed is quite important in pig meat production. The expert opinion on relevance of including duroc genes for purposes of dry-cured ham production is often contradictory. In experiment pigs with different proportion of duroc genes will be studied at two slaughter weights. Fresh meat and dry-cured ham quality will be evaluated. For production of dry-cured hams, certain raw material qualities are demanded, for which a particular type of pig can be better. The results of this study can help to select the genotype and rearing technology. Morover, this traditional slovene product has not yet been adequatly protected. This study can furnish zootechnical basis for protection of geographical origin or creation of trade mark.
