Innovative Production Strategies for High-Quality, Traditional Pig Products

• Other Authors: Martelli, Giovanna (Editor), Nannoni, Eleonora (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; 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
• Online Access: DOAB: download the publication; DOAB: description of the publication

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...