Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

Author:

Lebret B.,Čandek-Potokar M.

Funder

FranceAgriMer

Ministère de l’Agriculture et de l'Alimentation

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference79 articles.

1. Meat flavour in pork and beef - From animal to meal;Aaslyng;Meat Science,2017

2. Consumers use of quality cues for meat purchase: research trends and future pathways;Aboah;Meat Science,2020

3. Agence Bio, 2020. Organic farming and market in the European Union. Ed Agence Bio, 93 Montreuil France. Retrieved on 2 march 2021 from https://www.agencebio.org/2020/04/23/an-english-version-of-our-publication-on-organic-farming-and-market-is-now-available/.

4. Antemortem handling;Aguilar-Guggenbuhl,2012

5. Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets;Aluwé;Animals,2020

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