Antioxidant supplementation in pig nutrition: effects on shelf life of longissimus dorsi muscle and consumers’ preferences for smoked cured ham.
The effects of dietary supplementation with antioxidant mixture in medium-heavy swine on oxidative status, nutritional and sensory characteristics of longissimus dorsi (LD) muscle and smoked cured ham were evaluated. Seventy-four pigs (PIC x Max Grow), were assigned to two experimental groups: contr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Università degli Studi di Milano
2015-07-01
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| Series: | International Journal of Health, Animal Science and Food Safety |
| Online Access: | http://riviste.unimi.it/index.php/haf/article/view/4994 |