Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group...

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Detalles Bibliográficos
Autores principales: Leite, Ana, Vasconcelos, Lia, Ferreira, Iasmin, Domínguez, Rubén, Pateiro, Mirian, Rodrigues, Sandra, Pereira, Etelvina, Campagnol, Paulo C. B., Pérez-Alvarez, José Angel, Lorenzo, José M., Teixeira, Alfredo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341120/
https://www.ncbi.nlm.nih.gov/pubmed/37444237
http://dx.doi.org/10.3390/foods12132499

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341120/
https://www.ncbi.nlm.nih.gov/pubmed/37444237
http://dx.doi.org/10.3390/foods12132499

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