Author/Authors :
Gonzalez، نويسنده , , J. and Jaume، نويسنده , , J. Casal Fabrega، نويسنده , , E. and Gispert-Guirado، نويسنده , , M. and Gil، نويسنده , , M. and Oliver، نويسنده , , A. and Llonch، نويسنده , , P. and Guàrdia، نويسنده , , M.D. and Realini، نويسنده , , C.E. and Arnau، نويسنده , , J. and Tibau، نويسنده , , J.، نويسنده ,
Abstract :
The Majorcan Black Pig (MBP) was used as a model of differentiated traditional system within the Q-PorkChains project. The MBP farms were taken as an example of traditional system using a local breed which claims for high meat quality products. Welfare Quality® protocol was applied at the slaughterhouse and improvement strategies related to ante-mortem conditions and technological meat quality were defined. Pork carpaccio from MBP was elaborated to evaluate its sensory properties as an alternative to the existing MBP products. MBP tenderloins were better suited than those from pigs from a commercial breed to elaborate this product.
Keywords :
Majorcan Black Pig , Local breed , Pork carpaccio , animal welfare
