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Now showing items 111-120 of 198
Addition of arginine and leucine to low or normal protein diets: performance, carcass characteristics and intramuscular fat of finishing pigs
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2017-01-20)
The effect of dietary crude protein (CP) reduction, supplementation with arginine or leucine on intramuscular fat (IMF) content was evaluated in (Landrace × Duroc) × Pietrain pigs. One-hundred and eight ...
Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression
(Elsevier, 2022-06-11)
Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and quality. Consumer’s acceptability of this product is ...
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
(Cambridge University Press, 2018-08-16)
Intramuscular fat (IMF) content depends on sex, genotype and diet and varies with pig growth. The aim of the present work was to determine the evolution of IMF by genotype-sex, muscle and muscle location, ...
Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process
(Elsevier, 2021-03-10)
Pastiness is a dry-cured ham defect that can be determined by sensory and chemical analysis. Since pastiness produces an increase of saliva viscosity, rheology might be useful to instrumentally evaluate ...
Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds
(MDPI, 2020-08-21)
Autochthonous pig breeds provide products of differentiated quality, among which quality control is difficult to perform and insufficient for current market requirements. The present research evaluates ...
Sustainable food packaging: An updated definition following a holistic approach
(Frontiers Media, 2023-04-21)
Food packaging solutions need to be redesigned to be more sustainable, but determining which solution is ‘more optimal’ is a very difficult task when considering the entire food product value chain. ...
Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries
(Elsevier, 2022-02-16)
The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from ...
Effect of protein-restricted diet during growing period on performance and carcass quality traits of Duroc x Iberian crossbred barrows under different management conditions
(Elsevier, 2023-11-24)
This study investigated the effects of feeding protein-restricted diets during the growing period on performance and carcass quality traits of Duroc (boars) x Iberian (sows) crossbred pigs slaughtered ...
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
(Elsevier, 2023-06-21)
New consumer demands have increased the need for improved food processing and new value-added products that meet the latest quality standards. Changes in eating habits may lead to a preference for lower ...
To Provide a Double Feeder in Growing Pigs Housed under High Environmental Temperatures Reduces Social Interactions but Does Not Improve Weight Gains
(MDPI, 2020-11-30)
Heat stress and competition for food are two major challenges in pigs reared in intensive
conditions. The aim of the present work was to study the e ect of providing a double feeder for pigs
reared ...