Innovative Production Strategies for High-Quality, Traditional Pig Products
Material type: ArticleLanguage: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 electronic resource (204 p.)ISBN:- books978-3-0365-1399-7
- 9783036514000
- 9783036513997
- Research & information: general
- Biology, life sciences
- Technology, engineering, agriculture
- altitude
- carcass quality
- meat quality
- amino acid
- fatty acid
- natural extract
- curing agents
- sausages
- Cinta Senese pig
- immunocastration
- entire male
- castration
- pig
- dry-cured ham
- Iberian pig
- extensive system
- low-protein diet
- carcass
- fatty-acid profile
- Liangshan pig
- traditional pig products
- swine
- Alentejano
- BĂsaro
- Ribatejano
- dorsal subcutaneous fat
- pork quality
- lncIMF4
- intramuscular preadipocyte
- differentiation
- autophagy
- aggression
- agonistic behavior
- darkness
- light
- mixing
- photoperiod
- regrouping
- skin lesions
- Sus scrofa
- Iberian pork
- quality standard
- qualitative analysis
- in-depth interviews
- adipose tissue
- plasma hormones
- lipogenic enzymes
- fatty acids
- animal welfare
- transport
- stress
- pigs
- pork
- solid-phase microextraction
- mass spectrometry
- aroma
- meat
- genetic marker
- ham processing
- ham quality
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Electronic-Books | OPJGU Sonepat- Campus | E-Books Open Access | Available |
Open Access star Unrestricted online access
In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO-Protected Designation of Origin, PGI-Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.
Creative Commons https://creativecommons.org/licenses/by/4.0/ cc https://creativecommons.org/licenses/by/4.0/
English
There are no comments on this title.