Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?

Publication date: Available online 1 May 2021Source: Meat ScienceAuthor(s): Alberto Ortiz, Elena González, Susana García-Torres, Paula Gaspar, David Tejerina

Source: Meat Science - May 1, 2021 Category: Food Science Source Type: research