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Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory quality

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Resumo:Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks before slaughter. In 4 different times, 2 animals per treatment were slaughtered, meaning 10 animals each time, 40 animals in total. Dry-cured loins and necks were produced in the meat manufacturing industry Bísaro Salsicharia according to traditional practices
Autores principais:Rodrigues, Sandra
Outros Autores:Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, Alfredo
Assunto:Animal feeding Olive Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Ano:2022
País:Portugal
Tipo de documento:póster em conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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