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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(s)
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
Descrição
Palavras-chave
Animal feeding Olive Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Contexto Educativo
Citação
Rodrigues, Sandra; Vasconcelos, Lia Inês Machado; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, Alfredo (2022). Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory quality. In 73rd Annual Meeting of the European Federation of Animal Science. Porto