This study was conducted to investigate the effect of increasing the slaughter weight of gilts with regard to that of the barrows on the production of high quality dry-cured hams from Spain (Teruel ham). It is concluded that increasing the slaughter weight of gilts by 4 kg with respect to that of barrows optimized the criteria used for the selection of carcasses destined for the production of Teruel ham.

For more information the full article can be found at http://jas.fass.org/