A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers’ acceptance of dry-cured loin...

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Bibliographic Details
Main Authors:	Immaculada Argemí-Armengol, Javier Álvarez-Rodríguez, Marc Tor, Laura Salada, Ana Leite, Lia Vasconcelos, Alfredo Teixeira, Sandra Sofia Quinteiro Rodrigues
Format:	Article
Language:	English
Published:	MDPI AG 2024-02-01
Series:	Animals
Subjects:	castration immunocastration diet skatole pork dry-cured loins sensory evaluation
Online Access:	https://www.mdpi.com/2076-2615/14/5/739

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