Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters.

@article{Estvez2006ExtensivelyRI,
  title={Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters.},
  author={Mario Est{\'e}vez and David Morcuende and Ram{\'o}n Cava},
  journal={Meat science},
  year={2006},
  volume={72 2},
  pages={356-64}
}
Physico-chemical characteristics and different quality traits of the raw material (meat and adipose tissue) and the frankfurters elaborated from extensively reared Iberian pigs (IF) and intensively reared white pigs (WF) were evaluated. Hybrid frankfurters (HF) made with meat from white pigs and adipose tissue from Iberian pigs were also studied. The differences found between muscles and adipose tissues from Iberian and white pigs largely influenced the characteristics displayed by the… CONTINUE READING

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