| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791909 | Meat Science | 2013 | 6 Pages |
Abstract
⺠The effect of chestnut on meat quality of Cinta Senese pigs was studied. ⺠The seasoning time effect on fatty acid composition of cured lard is also studied. ⺠Animal fed chestnut showed more coloured meat and lower water holding capacity. ⺠Animal fed chestnut showed higher PUFA content than animal fed mixture.
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Food Science
Authors
C. Pugliese, F. Sirtori, A. Acciaioli, R. Bozzi, G. Campodoni, O. Franci,