Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder.

Animals (Basel) · 2024 · PMC11171238 · PMID 38891744

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highly significantno p-value reported

This study also looked at the effect of curing times (fresh, 6 and 12 months curing) and, as expected, curing time was highly significant.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.