Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White × Landrace pigs finished intensively or in free-range conditions1-Reference-Cited by-同舟云学术

Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White × Landrace pigs finished intensively or in free-range conditions1

Published:2018-05-15 Issue:7 Volume:96 Page:2734-2746
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Almeida J¹,Bressan M C²³,Santos-Silva J¹,Moreira O¹,Bettencourt C⁴,Gama L T³

Affiliation:

1. Instituto Nacional de Investigação Agrária e Veterinária (INIAV), I.P., Polo de Santarem, Vale de Santarém, Portugal

2. Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Lisbon, Portugal

3. CIISA, Center for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal

4. Direcção Regional de Agricultura e Pescas do Alentejo, Herdade da Abóbada, Serpa, Portugal

Funder

Fundação para a Ciência e Tecnologia

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/96/7/2734/25109482/sky181.pdf

Reference52 articles.

1. Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs Influencia de las condiciones de crianza y del cruce en el color de los músculos de cerdos Ibéricos;Andrés;Food Sci. Technol. Int,2000

2. Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality;Bowker;J. Muscle Foods,2010

3. Carcass characteristics and fat depots in Iberian and F large white × landrace pigs intensively finished or raised outdoors in oak-tree forests;Bressan;J. Anim. Sci,2016

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