Effect of gender, castration, and diet on sensory characteristics of pork dry cured loins

• Autor(es): Rodrigues, Sandra ; Vasconcelos, Lia ; Pereira, Etelvina ; Leite, Ana ; Ferreira, Iasmin da Silva ; Teixeira, Alfredo ; Álvarez-Rodríguez, Javier ; Argemí-Armengol, Immaculada
• Data: 2022
• Identificador Persistente: http://hdl.handle.net/10198/27309
• Origem: Biblioteca Digital do IPB
• Assunto(s): Pork dry-cured loins; Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
• Tipo de Documento: Póster em conferência
• Idioma: Inglês
• Contribuidor(es): Biblioteca Digital do IPB

Descrição

The sensory characteristics from pork dry-cured loins from immunocastrated females (F), surgically castrated males (CM), immunocastrated males (IM), fed with peas (P), or soybean meal (S) as the main dietary source of crude protein, were compared.