04537nam 2201129z- 450 991055733890332120220111(CKB)5400000000042489(oapen)https://directory.doabooks.org/handle/20.500.12854/76565(oapen)doab76565(EXLCZ)99540000000004248920202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierInnovative Production Strategies for High-Quality, Traditional Pig ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (204 p.)3-0365-1400-7 3-0365-1399-X 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 probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.Biology, life sciencesbicsscResearch & information: generalbicsscTechnology, engineering, agriculturebicsscadipose tissueaggressionagonistic behaviorAlentejanoaltitudeamino acidanimal welfarearomaautophagyBísarocarcasscarcass qualitycastrationCinta Senese pigcuring agentsdarknessdifferentiationdorsal subcutaneous fatdry-cured hamentire maleextensive systemfatty acidfatty acidsfatty-acid profilegenetic markerham processingham qualityIberian pigIberian porkimmunocastrationin-depth interviewsintramuscular preadipocyteLiangshan piglightlipogenic enzymeslncIMF4low-protein dietmass spectrometrymeatmeat qualitymixingnatural extractphotoperiodpigpigsplasma hormonesporkpork qualityqualitative analysisquality standardregroupingRibatejanosausagesskin lesionssolid-phase microextractionstressSus scrofaswinetraditional pig productstransportBiology, life sciencesResearch & information: generalTechnology, engineering, agricultureMartelli Giovannaedt1322273Nannoni EleonoraedtMartelli GiovannaothNannoni EleonoraothBOOK9910557338903321Innovative Production Strategies for High-Quality, Traditional Pig Products3034741UNINA