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

Rodrigues, Sandra; Vasconcelos, Lia; Pereira, Etelvina; Leite, Ana; Ferreira, Iasmin da Silva; Teixeira, Alfredo; Álvarez-Rodríguez, Javier; Argemí-Armengol, Immaculada

http://hdl.handle.net/10198/27309

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Authors

Ferreira, Iasmin da Silva

Teixeira, Alfredo

Álvarez-Rodríguez, Javier

Argemí-Armengol, Immaculada

Abstract(s)

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.

Keywords

Pork dry-cured loins Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/27309

Citation

Rodrigues, Sandra; Vasconcelos, Lia Inês Machado; Pereira, Etelvina; Leite, Ana; Ferreira, Iasmin da Silva; Teixeira, Alfredo; Álvarez-Rodríguez, J.; Argemi-Armengol, Imma (2022). Effect of gender, castration, and diet on sensory characteristics of pork dry cured loins. In 73rd Annual Meeting of the European Federation of Animal Science. Porto