However, several processing factors such
as the different cooling methods may affect
the tenderness, juiciness, overall texture,
acceptability, and cured color (Desmond
et al. 2000 ). Also, the pigs ’ genotype can
affect cooked ham quality. For instance,
cooked hams produced from nn pigs were
reported to be drier, tougher, stringier, and
less smooth than those produced from NN
and Nn pigs (Fernandez et al. 2002 ).