Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut

Meat Science

Volumn 93, Issue 1, 2013, Pages 92-97

  Pugliese, C ^a   Sirtori, F ^a   Acciaioli, A ^a   Bozzi, R ^a   Campodoni, G ^a   Franci, O ^a  

^a Sezione di Scienze Animali   (Italy)

Author keywords

Chestnut; Cinta Senese; Fatty acid; Meat quality; Pigs; Seasoned fat

Indexed keywords

CHESTNUT; CINTA SENESE; MEAT QUALITY; PIGS; SEASONED FAT;

FATTY ACIDS; FRUITS; MATERIALS HANDLING EQUIPMENT; THERMAL PROCESSING (FOODS);

MAMMALS;

SUIDAE;

FATTY ACID; MONOUNSATURATED FATTY ACID; PLANT MEDICINAL PRODUCT; UNSATURATED FATTY ACID; WATER;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; ARTICLE; BREEDING; COLOR; COOKING; DRUG EFFECT; FAT INTAKE; GROWTH; MEAT; MECHANICAL STRESS; METABOLISM; NUT; PH; SKELETAL MUSCLE; SWINE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; BREEDING; COLOR; COOKING; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; GROWTH; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; NUTS; PLANT PREPARATIONS; STRESS, MECHANICAL; SUS SCROFA; WATER;

EID: 84867008887     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.006     Document Type: Article

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