Journal of the Science of Food and Agriculture Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture. Journal: Journal of the Science of Food and Agriculture ManuscriptFor ID JSFA-20-1864.R2 Peer Review Wiley - Manuscript type: Research Article Date Submitted by the n/a Author: Complete List of Authors: Rossi, Raffaella; Universita degli Studi di Milano, Department of Veterinary Medicine Ratti, Sabrina; Università degli Studi di Milano, Department of Veterinary Medicine Moretti, Vittorio; Università degli Studi di Milano, Department of Veterinary Medicine Vasconi, Mauro; Università degli Studi di Milano, Department of Veterinary Medicine Corino, Carlo; Università degli Studi di Milano, Department of Veterinary Medicine consumer test, speck, sensory evaluation, volatile compounds, Key Words: antioxidants
[email protected] Page 1 of 29 Journal of the Science of Food and Agriculture 1 2 3 1 Running head: Sensory characteristics and volatile compounds of dry cured ham Speck 4 5 6 2 7 8 9 3 Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig 10 11 1 12 4 dietary supplementation with antioxidant mixture. 13 14 15 5 16 17 6 Raffaella Rossia*, Sabrina Rattia, Vittorio Maria Morettia, Mauro Vasconia, Carlo Corinoa 18 19 20 7 21 For Peer Review 22 23 8 a Università degli Studi di Milano, Department of Veterinary Medicine, Via Dell’Università 6, 24 25 26 9 26900 Lodi, Italy. 27 28 29 30 10 31 32 11 * Corresponding author: Raffaella Rossi. Department of Veterinary Medicine, Via Dell’ Università 6, 33 34 12 26900 Lodi, Italy.