Consumo e caratterizzazione qualitative delle carni cunicole

Autor: PETRACCI, MASSIMILIANO, SOGLIA, FRANCESCA, CAVANI, CLAUDIO

Il contributo descrive la storia del consumo della carne cunicola fino ai giorni nostri, illustrando i punti di forza e debolezza che attualmente condizionano l'espansione del settore nel nostro Paese.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4094::17d3dd5cd1a7c0e9e04dba16d3ac736c
http://hdl.handle.net/11585/609035

Soia, ritratto del nuovo protagonista dell’alimentazione animale

Autor: Scipioni, Rosanna

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3674::ad2b06519b4d7f986774847aa92747dc
https://hdl.handle.net/11380/1011926

Skeletal muscle expression analysis of fat metabolism genes in pig

Autor: Silvia Braglia, Paolo Zambonelli, Roberta Davoli, Luca Buttazzoni, Marco Comella

Publikováno v: Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 171-173 (2010)
Scopus-Elsevier

Fat content and backfat thickness are important polygenic parameters influencing meat quality and carcass traits in pigs. Up to now, there is a lack of knowledge on the expression level of the genes encoding for enzymes involved in fatty acid metabol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a264c25f6be11e72f34e734bb03b249c
http://www.aspajournal.it/index.php/ijas/article/view/359

EFFETTO DELLA DIVERSA VELOCITA’ DI CADUTA DEL PH POST MORTEM SUI CALI TECNOLOGICI DEL CAPOCOLLO CALABRESE

Autor: NANNI COSTA, LEONARDO, TASSONE, FRANCESCO, DALL'OLIO, STEFANIA, RUSSO, VINCENZO, Carpino S

In order to study the influence of the post-mortem acidification rate on the weight losses during the process of PDO Calabrian Capocollo, 90 carcasses from cross-bred pigs were examined. At 1, 3 and 6 h post mortem pH was measured in the loin (6th ri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4094::34d51a4e7228ebcddfeaf1e8a0391daf
http://hdl.handle.net/11585/122244

The use of thermography on the slaughter-line for the assessment of pork and raw ham quality

Autor: L. Nanni Costa, Matteo Gianesella, D. P. Lo Fiego, Chiara Cannizzo, Calogero Stelletta, Massimo Morgante

Publikováno v: Scopus-Elsevier
Università degli Studi di Padova-IRIS
Italian Journal of Animal Science, Vol 6, Iss 1s, Pp 704-706 (2010)
ResearcherID

The left and right hams of forty heavy pig carcasses were thermographed to evaluate whether surface temperature differences were related to meat and ham quality. Thermal imaging analysis showed no differences in average surface temperature among clas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ed2559b774c6c9f3a8ad98f377e5534
http://hdl.handle.net/11585/45535