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Article

Variability in the characteristics of fresh meat and thighs in relationship to genetic type of the heavy pig

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Pages 561-563 | Published online: 07 Mar 2016

References

  • Bosi P., Russo V., 2004. The production of the heavy pig for high quality processed pro ducts. Ital.J.Anim.Sci. 3:309–321.
  • Cilla I., Altarriba J., Guerrero L., Gispert M., Martínez L., Moreno C., Beltrán J.A., Guàrdia M.D., Diestre A., Arnau J., Roncalés P., 2006. Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability. Meat Sci. 72:252–260.
  • Lo Fiego D.P., Santoro P., Macchioni P., De Leonibus E., 2005. Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci. 69:107–114.

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