Abstract:The acidity, peroxide and TBA values were determined, both in the subcutaneous fat and in the muscular portion fat (fat extracted from the muscular portion minced and homogenised after discarding the subcutaneous fat), or in the whole muscular portion (fat + lean tissue) in the case of the TBA values, throughout the manufacture process of drycured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the foreleg of the pig following a similar technological process to tha… Show more
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