Subcutaneous Fat Triacylglycerols Profile from Iberian Pigs as a Tool To Differentiate between Intensive and Extensive Fattening Systems-Reference-Cited by-同舟云学术

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Subcutaneous Fat Triacylglycerols Profile from Iberian Pigs as a Tool To Differentiate between Intensive and Extensive Fattening Systems

Published:2012-02-09 Issue:7 Volume:60 Page:1645-1651
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gallardo Emerenciana¹,Narváez-Rivas Monica¹,Pablos Fernando²,Jurado J. Marcos²,León-Camacho Manuel¹

Affiliation:

1. Food Characterization and Quality Department, Instituto de la Grasa (C.S.I.C.), Avda. Padre García Tejero, 4, E-41012 Seville, Spain

2. Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, c/Profesor García González 1, E-41012 Seville, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2045312

Reference20 articles.

1. Outdoor rearing of cull sows: Effects on carcass, tissue composition and meat quality

2. Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat

3. Authentication of fattening diet of Iberian pig according to their triacylglycerols profile from subcutaneous fat

4. Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feeding

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis;Food Chemistry;2024-10

2. Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer;European Food Research and Technology;2023-02-07

3. Effect of season, feeding, and anatomical region on the triacylglycerol profile of Iberian pig fat;Food Chemistry;2021-11

4. Polymorphic fingerprint as an approach to authenticate Iberian pig categories;Journal of the American Oil Chemists' Society;2021-09-22

5. Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham;Foods;2021-06-29

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