Rodrigues, SandraVasconcelos, LiaLeite, AnaFerreira, Iasmin da SilvaPereira, EtelvinaTeixeira, Alfredo2023-02-282023-02-282022Rodrigues, 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. Portohttp://hdl.handle.net/10198/27311Five 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 practicesengAnimal feedingOliveResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyconference object