Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut
Cured lard is a typical Tuscan dry-cured product, generally obtained from pigs of improved breeds intensively reared. The employment of extensive system in pig rearing could represent a concrete possibility to increase the added value of lard, as well as of the other cured products. Moreover, the ge...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/801 |
| _version_ | 1828264167058964480 |
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| author | A. Bonelli L. Pianaccioli G. Campodoni D. Meo Zilio C. Pugliese F. Sirtori |
| author_facet | A. Bonelli L. Pianaccioli G. Campodoni D. Meo Zilio C. Pugliese F. Sirtori |
| author_sort | A. Bonelli |
| collection | DOAJ |
| description | Cured lard is a typical Tuscan dry-cured product, generally obtained from pigs of improved breeds intensively reared. The employment of extensive system in pig rearing could represent a concrete possibility to increase the added value of lard, as well as of the other cured products. Moreover, the general belief of a greater quality of products derived from unimproved pigs, particularly when reared outdoors, has been experimentally supported particularly in Iberian (Carrapiso et al., 2003; Cava et al., 2000) and Corsican pig (Coutron-Gambotti et al., 1998). |
| first_indexed | 2024-04-13T04:21:04Z |
| format | Article |
| id | doaj.art-2dd987839cbc4506ba5632f00e25d2a9 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-04-13T04:21:04Z |
| publishDate | 2010-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-2dd987839cbc4506ba5632f00e25d2a92022-12-22T03:02:45ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-01-0142s46746910.4081/ijas.2005.2s.467Characteristics of cured lard of Cinta Senese pig fed acorn and chestnutA. BonelliL. PianaccioliG. CampodoniD. Meo ZilioC. PuglieseF. SirtoriCured lard is a typical Tuscan dry-cured product, generally obtained from pigs of improved breeds intensively reared. The employment of extensive system in pig rearing could represent a concrete possibility to increase the added value of lard, as well as of the other cured products. Moreover, the general belief of a greater quality of products derived from unimproved pigs, particularly when reared outdoors, has been experimentally supported particularly in Iberian (Carrapiso et al., 2003; Cava et al., 2000) and Corsican pig (Coutron-Gambotti et al., 1998).http://www.aspajournal.it/index.php/ijas/article/view/801Cinta Senese, cured lard, chestnut, acorn, panel test |
| spellingShingle | A. Bonelli L. Pianaccioli G. Campodoni D. Meo Zilio C. Pugliese F. Sirtori Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut Italian Journal of Animal Science Cinta Senese, cured lard, chestnut, acorn, panel test |
| title | Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut |
| title_full | Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut |
| title_fullStr | Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut |
| title_full_unstemmed | Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut |
| title_short | Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut |
| title_sort | characteristics of cured lard of cinta senese pig fed acorn and chestnut |
| topic | Cinta Senese, cured lard, chestnut, acorn, panel test |
| url | http://www.aspajournal.it/index.php/ijas/article/view/801 |
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