Editorial: Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types

Teixeira, Alfredo; Álvarez-Rodríguez, Javier

Publication

Editorial: Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types

2024Other

dc.contributor.author	Teixeira, Alfredo
dc.contributor.author	Álvarez-Rodríguez, Javier
dc.date.accessioned	2024-07-22T11:23:43Z
dc.date.available	2024-07-22T11:23:43Z
dc.date.issued	2024
dc.description.abstract	Pork is the most consumed meat globally, particularly in Asia, Europe, and America [1]. However, production has been focused on lean genotypes. Breeds and genetic types with different body lipid deposition patterns have been under-researched regarding their carcass grading and the physical, chemical, and sensory qualities of their meat and processed products, such as cooked, dry-cured, and smoked varieties. On the other hand, the commercial value of the carcasses, the organoleptic, nutritional, and technological properties of the meat (i.e., suitability for processing and storage), convenience, and the social image in its cultural, ethical, and environmental dimensions related to pork production, including geographical origin, all influence society’s perceptions of pork [2]. These products are significant in traditional and ethnic cuisines and play an integral role in the gastronomic cultures of many regions [3]. The ranking order for pork production preferences was quality and health, respect for the environment and animals, regional identity, and production efficiency [4]. Recently, there has been growing interest in these genotypes to produce niche pork products with added credence attributes and economic value [3].	pt_PT
dc.description.sponsorship	The author from the CIMO is grateful to FCT projects UIDB/00690/2020, UIDP/00690/2020,and SusTEC LA/P/0007/2021.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Teixeira, Alfredo; Álvarez-Rodríguez, Javier (2024). Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types. Foods. eISSN 2304-8158. 13:12, p. 1-4	pt_PT
dc.identifier.doi	10.3390/foods13121901	pt_PT
dc.identifier.eissn	2304-8158
dc.identifier.uri	http://hdl.handle.net/10198/30054
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	MDPI	pt_PT
dc.relation	LA/P/0007/2021	pt_PT
dc.relation	Mountain Research Center
dc.relation	Mountain Research Center
dc.rights.uri	http://creativecommons.org/licenses/by-nc/4.0/	pt_PT
dc.title	Editorial: Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types	pt_PT
dc.type	other
dspace.entity.type	Publication
oaire.awardTitle	Mountain Research Center
oaire.awardTitle	Mountain Research Center
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage	4	pt_PT
oaire.citation.issue	12	pt_PT
oaire.citation.startPage	1	pt_PT
oaire.citation.title	Foods	pt_PT
oaire.citation.volume	13	pt_PT
oaire.fundingStream	6817 - DCRRNI ID
oaire.fundingStream	6817 - DCRRNI ID
person.familyName	Teixeira
person.givenName	Alfredo
person.identifier	958487
person.identifier.ciencia-id	2A1A-FF0C-185B
person.identifier.orcid	0000-0003-4607-4796
person.identifier.rid	G-4118-2011
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project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	openAccess	pt_PT
rcaap.type	other	pt_PT
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