Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics

Meat Science

Volumn 69, Issue 3, 2005, Pages 459-464

  Pugliese, Carolina ^a   Bozzi, Riccardo ^a   Campodoni, Gustavo ^a   Acciaioli, Anna ^a   Franci, Oreste ^a   Gandini, Gustavo ^b  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Cinta Senese; Fatty acids; Meat quality; Outdoor; Pig

Indexed keywords

COMPOSITION; FATTY ACIDS; FOOD PROCESSING; OILS AND FATS; OVENS; PROTEINS; TISSUE;

CINTA SECESE; MEAT QUALITY; OUTDOORS; PIG;

MEATS;

SUS SCROFA;

EID: 11444249271     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.09.001     Document Type: Article

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