LEADER 04523nam 2201117z- 450 001 9910557338903321 005 20231214133132.0 035 $a(CKB)5400000000042489 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76565 035 $a(EXLCZ)995400000000042489 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aInnovative Production Strategies for High-Quality, Traditional Pig Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (204 p.) 311 $a3-0365-1400-7 311 $a3-0365-1399-X 330 $aIn 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $aaltitude 610 $acarcass quality 610 $ameat quality 610 $aamino acid 610 $afatty acid 610 $anatural extract 610 $acuring agents 610 $asausages 610 $aCinta Senese pig 610 $aimmunocastration 610 $aentire male 610 $acastration 610 $apig 610 $adry-cured ham 610 $aIberian pig 610 $aextensive system 610 $alow-protein diet 610 $acarcass 610 $afatty-acid profile 610 $aLiangshan pig 610 $atraditional pig products 610 $aswine 610 $aAlentejano 610 $aBísaro 610 $aRibatejano 610 $adorsal subcutaneous fat 610 $apork quality 610 $alncIMF4 610 $aintramuscular preadipocyte 610 $adifferentiation 610 $aautophagy 610 $aaggression 610 $aagonistic behavior 610 $adarkness 610 $alight 610 $amixing 610 $aphotoperiod 610 $aregrouping 610 $askin lesions 610 $aSus scrofa 610 $aIberian pork 610 $aquality standard 610 $aqualitative analysis 610 $ain-depth interviews 610 $aadipose tissue 610 $aplasma hormones 610 $alipogenic enzymes 610 $afatty acids 610 $aanimal welfare 610 $atransport 610 $astress 610 $apigs 610 $apork 610 $asolid-phase microextraction 610 $amass spectrometry 610 $aaroma 610 $ameat 610 $agenetic marker 610 $aham processing 610 $aham quality 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aTechnology, engineering, agriculture 700 $aMartelli$b Giovanna$4edt$01322273 702 $aNannoni$b Eleonora$4edt 702 $aMartelli$b Giovanna$4oth 702 $aNannoni$b Eleonora$4oth 906 $aBOOK 912 $a9910557338903321 996 $aInnovative Production Strategies for High-Quality, Traditional Pig Products$93034741 997 $aUNINA