Variability in the characteristics of fresh meat and thighs in relationship to genetic type of the heavy pig

Italian Journal of Animal Science

Volumn 8, Issue SUPPL. 2, 2009, Pages 561-563

  Vitale, Mauro ^a   Corazzin, Mirco ^a   Favotto, Saida ^a   Saccà, Elena ^a   Piasentier, Edi ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Fresh Meat Quality; Genetic type; San Daniele PDO; Thigh Quality

Indexed keywords

ANIMALIA; PIERIS BRASSICAE; SUIDAE;

EID: 77954957102     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2009.s2.561     Document Type: Article

References (3)

1. Bosi P., Russo V., 2004. The production of the heavy pig for high quality processed products. Ital.J. Anim. Sci. 3:309-321.
2. Cilla I., Altarriba J., Guerrero L., Gispert M., Martínez L., Moreno C., Beltrán J.A., Guàrdia M.D., Diestre A., Arnau J., Roncalés P., 2006. Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability. Meat Sci. 72:252-260.
3. Lo Fiego D.P., Santoro P., Macchioni P., De Leonibus E., 2005. Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci. 69:107-114.