Re-domestication of feral pigs in Martinique: first results of growing-finishing trials to test meat consumption and consumers’ perceptions
Author:
Funder
PNRM
Collectivité Territoriale de Martinique
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11250-024-04051-6.pdf
Reference67 articles.
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2. Alexandre G, Rodriguez L, Arece J, Delgadillo J, Garcia GW, Habermeir K, Almeida AM, Fanchone A, Gourdine J-L, Archimède H (2021) Agroecological practices to support tropical livestock farming systems: a Caribbean and Latin American perspective. Trop Animal Health Prod 53. https://doi.org/10.1007/s11250-020-02537-7
3. Allenden N, Hine DW, Craig BM, Cowie AL, McGreevy PD, Lykins AD (2022) What should we eat? Realistic solutions for reducing our food footprint. Sustain Prod Consump 32:541–549. https://doi.org/10.1016/j.spc.2022.05.008
4. Astruc T, Terlouw EMC (2023) Towards the use of on-farm slaughterhouse. Meat Sci 205:109313. https://doi.org/10.1016/j.meatsci.2023.109313
5. Bax M-L, Aubry L, Ferreira C, Daudin J-D, Gatellier P, Rémond D, Santé-Lhoutellier V (2012) Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms. J Agric Food Chem 60:2569–2576. https://doi.org/10.1021/jf205280y
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