Reference
- A.O.A.C., 2000. Official Methods of Analysis, 17 th ed., Maryland, USA.
- Byrne, D.V., 2000. Sensory characterisation studies on warmed-over flavor in meat. PhD. Dissertation. Copenhagen, Denmark: The Royal Vet. and Agric. Univ.
- Chiofalo, B., Liotta, L., Piccolo, D., Chiofalo, V. 2005. Caracteristica nutricionales del jamon Nero Siciliano. Proc. III “Congreso mundial del jamon sobre ciencia, tecnologia y comercializacion”, Teruel, 18–20 maggio, 404–406.
- El-Alim, Z.S.L.A., Lugasi, A., Hovari, J., Dworschak, E. 1999. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. J. Sci. Food. Agric., 79: 277–285.
- Faustman, C., Specht, S.M., Malkus, L.A., Kinsman, D.M. 1992. Pigment oxidation in round veal: influence of lipid oxidation, iron and zinc. Meat Sci., 31: 351–362.
- Liotta, L., Chiofalo, B., D’Alessandro, E., Chiofalo, V. 2006. Effect of rosemary oil administration on the physical properties of the meat of Nero Sicliano pigs. Proc. 57th EAAP, Antalya, 17–20 settembre, 238.
- N.G.D., 1989. Norme Italiane per il controllo dei grassi e derivati C72, 3rd ed., 3rd suppl., Milano, Italy.
- Nissen, L.R., Byrne, D.V., Bertelsen, G., Skibsted, L.H., 2004. The antioxidative activity of plant extract in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci., 68: 485–495.
- Pugliese, C., Calagna, G., Chiofalo, V., Moretti, V.M., Margiotta, S., Franci, O., Gandini, G., 2004. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traits. Meat Sci., 68: 523–528.
- SAS, 2001. User’s Guide: Statistics. Version 8.2, Cary, USA.
- Tedesco, D., 2001. The potentiality of herbs and plant extracts as feed additive in livestock production. Zoot. Nutr. Anim., 27: 111–133.
- Ulbricht, T.L.V., Southgate, D.A.T. 1991. Coronary heart disease: seven dietary factors. The Lancet, 338: 985–992.