Innovative Production Strategies for High-Quality, Traditional Pig Products
In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is proba...
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Martelli, Giovanna edt Innovative Production Strategies for High-Quality, Traditional Pig Products Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (204 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries. English Research & information: general bicssc Biology, life sciences bicssc Technology, engineering, agriculture bicssc altitude carcass quality meat quality amino acid fatty acid natural extract curing agents sausages Cinta Senese pig immunocastration entire male castration pig dry-cured ham Iberian pig extensive system low-protein diet carcass fatty-acid profile Liangshan pig traditional pig products swine Alentejano Bísaro Ribatejano dorsal subcutaneous fat pork quality lncIMF4 intramuscular preadipocyte differentiation autophagy aggression agonistic behavior darkness light mixing photoperiod regrouping skin lesions Sus scrofa Iberian pork quality standard qualitative analysis in-depth interviews adipose tissue plasma hormones lipogenic enzymes fatty acids animal welfare transport stress pigs pork solid-phase microextraction mass spectrometry aroma meat genetic marker ham processing ham quality 3-0365-1400-7 3-0365-1399-X Nannoni, Eleonora edt Martelli, Giovanna oth Nannoni, Eleonora oth |
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English |
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author2 |
Nannoni, Eleonora Martelli, Giovanna Nannoni, Eleonora |
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Nannoni, Eleonora Martelli, Giovanna Nannoni, Eleonora |
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g m gm e n en |
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HerausgeberIn Sonstige Sonstige |
title |
Innovative Production Strategies for High-Quality, Traditional Pig Products |
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Innovative Production Strategies for High-Quality, Traditional Pig Products |
title_full |
Innovative Production Strategies for High-Quality, Traditional Pig Products |
title_fullStr |
Innovative Production Strategies for High-Quality, Traditional Pig Products |
title_full_unstemmed |
Innovative Production Strategies for High-Quality, Traditional Pig Products |
title_auth |
Innovative Production Strategies for High-Quality, Traditional Pig Products |
title_new |
Innovative Production Strategies for High-Quality, Traditional Pig Products |
title_sort |
innovative production strategies for high-quality, traditional pig products |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
physical |
1 electronic resource (204 p.) |
isbn |
3-0365-1400-7 3-0365-1399-X |
illustrated |
Not Illustrated |
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AT martelligiovanna innovativeproductionstrategiesforhighqualitytraditionalpigproducts AT nannonieleonora innovativeproductionstrategiesforhighqualitytraditionalpigproducts |
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(CKB)5400000000042489 (oapen)https://directory.doabooks.org/handle/20.500.12854/76565 (EXLCZ)995400000000042489 |
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Innovative Production Strategies for High-Quality, Traditional Pig Products |
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