The Quality of Heavy Pork Meat: The Role of PDO Production Specifications

Giulia Ferronato; Federico Froldi; Aldo Prandini

doi:10.1007/978-3-031-34977-5_6

The Quality of Heavy Pork Meat: The Role of PDO Production Specifications

Giulia Ferronato, Federico Froldi, Aldo Prandini

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

The chapter discusses pork's qualitative and distinctive characteristics about the pri-mary factors affecting its quality. In particular, genetic, environmental, and dietary aspects will be considered. A detailed analysis of the main types of pork produced at the European and National levels in relation to their typicality will be made. In this regard, the peculiar characteristics of the product specifications of Italian PDOs will be highlighted, showing how they have conditioned national heavy swine pro-duction over the years, the updates made, and future developments. Furthermore, the role of livestock farming as a user of agri-food co-products and the advantage the livestock sector has in exploiting such food that would otherwise go to waste, e.g., whey, and soybean meal, will be discussed.

Original language	English
Title of host publication	Sustainable Transition of Meat and Cured Meat Supply Chain: A Transdisciplinary Approach
Publisher	Springer
Pages	73-83
Number of pages	11
Volume	2023
ISBN (Print)	9783031349768
DOIs	https://doi.org/10.1007/978-3-031-34977-5_6
Publication status	Published - 2023

Keywords

Cured meat
Feeding strategy
Heavy pig
Meat quality
PDO
Pork meat

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10.1007/978-3-031-34977-5_6

Cite this

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title = "The Quality of Heavy Pork Meat: The Role of PDO Production Specifications",

abstract = "The chapter discusses pork's qualitative and distinctive characteristics about the pri-mary factors affecting its quality. In particular, genetic, environmental, and dietary aspects will be considered. A detailed analysis of the main types of pork produced at the European and National levels in relation to their typicality will be made. In this regard, the peculiar characteristics of the product specifications of Italian PDOs will be highlighted, showing how they have conditioned national heavy swine pro-duction over the years, the updates made, and future developments. Furthermore, the role of livestock farming as a user of agri-food co-products and the advantage the livestock sector has in exploiting such food that would otherwise go to waste, e.g., whey, and soybean meal, will be discussed.",

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T1 - The Quality of Heavy Pork Meat: The Role of PDO Production Specifications

AU - Ferronato, Giulia

AU - Froldi, Federico

AU - Prandini, Aldo

PY - 2023

Y1 - 2023

N2 - The chapter discusses pork's qualitative and distinctive characteristics about the pri-mary factors affecting its quality. In particular, genetic, environmental, and dietary aspects will be considered. A detailed analysis of the main types of pork produced at the European and National levels in relation to their typicality will be made. In this regard, the peculiar characteristics of the product specifications of Italian PDOs will be highlighted, showing how they have conditioned national heavy swine pro-duction over the years, the updates made, and future developments. Furthermore, the role of livestock farming as a user of agri-food co-products and the advantage the livestock sector has in exploiting such food that would otherwise go to waste, e.g., whey, and soybean meal, will be discussed.

AB - The chapter discusses pork's qualitative and distinctive characteristics about the pri-mary factors affecting its quality. In particular, genetic, environmental, and dietary aspects will be considered. A detailed analysis of the main types of pork produced at the European and National levels in relation to their typicality will be made. In this regard, the peculiar characteristics of the product specifications of Italian PDOs will be highlighted, showing how they have conditioned national heavy swine pro-duction over the years, the updates made, and future developments. Furthermore, the role of livestock farming as a user of agri-food co-products and the advantage the livestock sector has in exploiting such food that would otherwise go to waste, e.g., whey, and soybean meal, will be discussed.

KW - Cured meat

KW - Feeding strategy

KW - Heavy pig

KW - Meat quality

KW - PDO

KW - Pork meat

KW - Cured meat

KW - Feeding strategy

KW - Heavy pig

KW - Meat quality

KW - PDO

KW - Pork meat

UR - https://publicatt.unicatt.it/handle/10807/299739

U2 - 10.1007/978-3-031-34977-5_6

DO - 10.1007/978-3-031-34977-5_6

M3 - Chapter

SN - 9783031349768

VL - 2023

SP - 73

EP - 83

BT - Sustainable Transition of Meat and Cured Meat Supply Chain: A Transdisciplinary Approach

PB - Springer

ER -

The Quality of Heavy Pork Meat: The Role of PDO Production Specifications

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Keywords

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