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In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- altitude --- carcass quality --- meat quality --- amino acid --- fatty acid --- natural extract --- curing agents --- sausages --- Cinta Senese pig --- immunocastration --- entire male --- castration --- pig --- dry-cured ham --- Iberian pig --- extensive system --- low-protein diet --- carcass --- fatty-acid profile --- Liangshan pig --- traditional pig products --- swine --- Alentejano --- Bísaro --- Ribatejano --- dorsal subcutaneous fat --- pork quality --- lncIMF4 --- intramuscular preadipocyte --- differentiation --- autophagy --- aggression --- agonistic behavior --- darkness --- light --- mixing --- photoperiod --- regrouping --- skin lesions --- Sus scrofa --- Iberian pork --- quality standard --- qualitative analysis --- in-depth interviews --- adipose tissue --- plasma hormones --- lipogenic enzymes --- fatty acids --- animal welfare --- transport --- stress --- pigs --- pork --- solid-phase microextraction --- mass spectrometry --- aroma --- meat --- genetic marker --- ham processing --- ham quality

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.

altitude --- carcass quality --- meat quality --- amino acid --- fatty acid --- natural extract --- curing agents --- sausages --- Cinta Senese pig --- immunocastration --- entire male --- castration --- pig --- dry-cured ham --- Iberian pig --- extensive system --- low-protein diet --- carcass --- fatty-acid profile --- Liangshan pig --- traditional pig products --- swine --- Alentejano --- Bísaro --- Ribatejano --- dorsal subcutaneous fat --- pork quality --- lncIMF4 --- intramuscular preadipocyte --- differentiation --- autophagy --- aggression --- agonistic behavior --- darkness --- light --- mixing --- photoperiod --- regrouping --- skin lesions --- Sus scrofa --- Iberian pork --- quality standard --- qualitative analysis --- in-depth interviews --- adipose tissue --- plasma hormones --- lipogenic enzymes --- fatty acids --- animal welfare --- transport --- stress --- pigs --- pork --- solid-phase microextraction --- mass spectrometry --- aroma --- meat --- genetic marker --- ham processing --- ham quality

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food additives --- Food contamination --- Food Additives. --- Food Contamination. --- Food additives. --- Food contamination. --- Research --- Contaminated food --- Foods, Contaminated --- Additive compounds --- Additives, Food --- Chemical additives in food --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Additive, Food --- Food Additive --- Contamination (Technology) --- Food adulteration and inspection --- Enriched foods --- Food additives industry --- Food Additives --- Food Contamination --- Quality control --- Food industry and trade --- additives --- food science --- food colorants --- food preservatives --- GRAS substances --- acidulants --- calcium silicate --- curing agents --- dietary supplements --- emulsifiers --- flavor enhancers --- flavorings --- food composition --- food enrichment --- food fortification --- food processing --- food quality --- food safety --- food storage --- gelling agents --- ingredients --- natural additives --- potassium bromate --- Spirulina maxima --- stabilizers --- thickeners --- antibrowning agents --- chemical contamination of food --- contaminants in food --- contaminated food --- food contaminants --- food toxicology --- radioactive contamination of food --- egg contamination --- milk contamination --- packaging materials migration --- seafood contamination --- acute oral toxicity --- adulterated foods --- adulterated products --- aflatoxin M2 --- aflatoxins --- antimicrobial packaging --- bacterial contamination --- cross contamination --- dietary exposure --- etiological agents --- extended shelf life --- FDA Food Safety Modernization Act --- food defense --- food fraud --- food microbiology --- food pathogens --- food spoilage --- foodborne illness --- fungal contamination --- health hazards --- intermediate moisture foods --- microbial contamination --- microbiological guidelines --- ochratoxins --- oral exposure --- seafood-borne illness --- spoilage bacteria --- spoilage fungi --- spoilage yeast --- tamper-evident design --- tamper-resistant design --- tampering --- toxigenic strains --- viral contamination --- sodium lactate