Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traits

Meat Science

Volumn 68, Issue 4, 2004, Pages 523-528

  Pugliese, C ^a   Calagna, G ^b   Chiofalo, V ^c   Moretti, V M ^d   Margiotta, S ^b   Franci, O ^a   Gandini, G ^d  

^a UNIVERSITY OF FLORENCE   (Italy)

^b ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA SICILIA A MIRRI   (Italy)

^c UNIVERSITY OF MESSINA   (Italy)

^d UNIVERSITY OF MILAN   (Italy)

Author keywords

Fatty acid; Meat quality; Nero Siciliano; Outdoor; Pig

Indexed keywords

FATTY ACID; INTRAMUSCULAR FAT PERCENTAGE (IMF); MEAT QUALITY; NERO SICILIANO; PIG;

ANIMAL CELL CULTURE; DATA REDUCTION; GAS CHROMATOGRAPHY; PH; PROTEINS; REGRESSION ANALYSIS; STATISTICAL METHODS; TISSUE;

MEATS;

SUS SCROFA;

EID: 4043114059     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.020     Document Type: Article

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