Why and how to select a local porcine breed: the case of the Cinta Senese
Franci O., Gandini G., Bozzi R.. |
13-21 |
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Bayesian analysis of genetic differentiation between populations of the Duroc and Iberian pig breeds
Alves E., Fernández A., Barragán C., Rodríguez C., Silió L.. |
23-28 |
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Evaluation of semen collected from Alentejano swine boars
Charneca R., Vila-Viçosa M., Nunes J.. |
29-32 |
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Composition corporelle et croissance des porcelets de race Alentejana et croisés (LW x LWxLR)
Charneca R., Nunes J., Le Dividich J.. |
33-37 |
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In vivo performance and carcass traits of Nero Siciliano pigs reared outdoors and in plein air
Chiofalo V., Zumbo A., Liotta L., Chiofalo B.. |
39-42 |
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Genetic antagonism between intramuscular fat content and primal cuts in Iberian pigs ?
Fernández A., García-Casco J., De Pedro E., Silió L., Rodríguez M.C.. |
43-46 |
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Effectifs et performances de reproduction, de croissance et de carcasse des races locales porcines Basque et Gasconne
Lenoir H.. |
47-50 |
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Analyse de la variabilité génétique des races Basque et Gasconne à partir de l'information généalogique
Mercat M.J.. |
51-55 |
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Individual traceability of Iberian pigs: electronic identification and validation using molecular markers
Rodríguez C., García-Casco J., Alves E.. |
57-60 |
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Use of single nucleotide polymorphisms to study variability in local and cosmopolitan pig breeds reared in Italy
Russo V., Davoli R., Fontanesi L., Scotti E., Braglia S., Colombo M., Zambonelli P.. |
61-65 |
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Genetic relationships between Iberian wild boar populations and domestic Portuguese pig breeds determined by mitochondrial DNA polymorphism
Pinheiro I., Gortázar C., Alves P.C.. |
69 |
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Livestock management to optimise carcass and meat characteristics in farming systems using natural resources
Tirapicos Nunes J.. |
73-82 |
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Estimation of the carrying capacity in some Tuscan woods grazed by Cinta Senese pig
Acciaioli A., Pianaccioli L., Campodoni G., Franci O.. |
83-87 |
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Oak stands productivity and rearing of Cinta Senese in central Tuscany
Fabbio G., Grifoni F., Gonnelli V., Benvenuti C., Franci O.. |
89-93 |
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Influence du système d'alimentation et de logement (traditionnel et de plein air) sur la performance des porcins de la race Bísaro
Figueiredo F.O., Santos e Silva J., Abreu J.M.F., Pires da Costa J.S.. |
95-104 |
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Influence of the feeding level on growth and carcass characteristics of Alentejano pigs
Freitas A.B., Neves J., Lança M., Charneca R., Tirapicos Nunes J.. |
105-108 |
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Influence of slaughter weight on growth and carcass characteristics of Alentejano pigs
Freitas A.B., Neves J., Charneca R., Tirapicos Nunes J., Martins J.M.. |
109-113 |
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Phenolic compounds in subcutaneous adipose tissue from Iberian pigs
González E., Tejeda J.F., Motilva M.J., Romero M.P.. |
115-118 |
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Rearing of Cinta Senese pigs in oak and chestnut stands in central Tuscany - Proposal of a field survey method to estimate type and intensity of the damage
Grifoni F., Gonnelli V., Fabbio G., Benvenuti C.. |
119-122 |
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Effects of body weight on some blood plasma parameters of pigs from the Alentejano breed
Martins J.M., Neves J., Freitas A.B., Nunes J.. |
123-128 |
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An extract from a study of the main characteristics and composition of the carcass of the Alentejo pig breed (Sus ibericus)
Oliveira A.R.I.. |
129-136 |
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L'élevage du porc en Sardaigne entre histoire et actualité
Porcu S., Usai G., Carta A., Ligios S.. |
137-142 |
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Grass utilization in growing finishing Bísaro pigs (85-107 kg): performance and carcass composition
Santos e Silva J., Enes M., Figueiredo F.O., Pires da Costa J.S., Abreu J.M.F.. |
143-149 |
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Characterization of lardo from Cinta Senese pigs: differences between seasoning techniques and starch sources
Sirtori F., Pugliese C., Bozzi R., Campodoni G., Franci O.. |
151-154 |
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a-tocopherol content and susceptibility to lipid peroxidation in muscle from Iberian pigs fed in two different recebo systems
Tejeda J.F., González E.. |
155-158 |
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Identification of branched hydrocarbons in subcutaneous fat from pigs reared outdoors
Tejeda J.F., Andrés A.I., Ventanas J.. |
159-162 |
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Importance de la période de finition sur l'accumulation de lipides intramusculaires chez le porc corse
Secondi F., Gandemer G., Casabianca F.. |
163&165 |
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Effects of body weight and rearing system on total lipids and cholesterol concentration of fresh m. semimembranosus and subcutaneous fat from Alentejano pigs
Martins J.M., Neves J., Freitas A.B., Abreu R., Nunes J.. |
167-168 |
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Lipid oxidation in longissimus dorsi from Iberian pigs as affected by crossbreed and diet
Ruiz J., Ventanas S., Estévez M., Martín D., Ventanas J.. |
169-171 |
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Effets biologiques, technologiques et leurs interactions sur la qualité du jambon ibérique
Ventanas J., Tejeda J.F., García C., Estévez M., Ventanas S., Ruiz J.. |
175-181 |
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Porcs lourds : effets du type génétique, du mode d'élevage et des conditions d'abattage sur le comportement, la physiologie et les qualités des carcasses et des viandes
Astruc T., Terlouw C., Monin G., Laville E.. |
183-190 |
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Study of some production techniques of ripened salami; preparation of traditional products ripened for long time, use of traditional and innovatory operations
Baldini P., Diaferia C., Spotti E., Follini A., Sarra G., Berni E., Palmisano S.. |
191-195 |
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Rheological characteristics of dry cured ham of four Italian autochthonous genetic types of pig
Barone C.M.A., Castellano N., Colatruglio P., Zullo A., Matassino D.. |
197-200 |
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Characteristics of Toscano cured ham of Cinta Senese and Large White x Cinta Senese pigs
Bozzi R., Campodoni G., Acciaioli A., Pugliese C., Pianaccioli L., Sirtori F.. |
201-205 |
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Utilization of the Casertana pig to obtain traditional, typified labelled salami. II. Qualitative characteristics of meat at carcass jointing
Castellano N., Colatruglio P., Barone C.M.A., Gigante G., Rossetti C.E., Zullo A., Matassino D.. |
207-211 |
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15N/14N ratio and quality control of Iberian pig carcasses
Delgado Huertas A., De Pedro Sanz E., García Olmo J., Reyes E.. |
213-217 |
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Evaluation of Iberian pig carcasses based on NIR spectra of pork loins
De Pedro E., De la Haba J., Núñez N., García J., Garrido A.. |
219-223 |
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Implementing near infrared spectroscopy in the Iberian pork industry
De Pedro E., Núñez N., García J., Aparicio D., Campos M.I., Pérez M.D., Fernández V.M., Garrido A.. |
225-227 |
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Some characteristics of dry-cured ham obtained from Sicilian Nero pig: comparison between two different ripening techniques
Diaferia C., D' Amico A., Madonia G., Margiotta S., Cartabellotta D., Pruiti V.. |
229-232 |
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Comparaison de la qualité de viandes de porcs de six et neuf mois d'âge
Dutertre C., Darré S., Duplantier I., Dutoya D., Hargous J.M., Lanore D., Toullier D., Robert N.. |
233-241 |
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Utilization of Casertana pig to produce traditional typified labelled salami. Data at slaughtering and jointing of carcass
Gigante G., Barone C.M.A., Castellano N., Colatruglio P., Rossetti C.E., Occidente M., Zullo A., Matassino D.. |
243-244 |
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Proteomic characterisation of normal and pasty dry-cured hams
Hortós M., Santé-Lhoutellier V., Arnau J., Monin G.. |
245-249 |
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Nero Siciliano pigs proposed as a traditional quality product: Comparison between salami made from black pig's meat and white pig's meat
Madonia G., Diaferia C., Moretti V.M., Margiotta S., Manganelli E., Pruiti V., Caprino F., D'Amico A.. |
251-257 |
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Preliminary results of a proteomic study on Fiocco from Casertana ham at the end of seasoning
Matassino D., Barone C.M.A., Cassotta F., Inglese F., Occidente M., Di Luccia A.. |
259-261 |
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Effect of pasture on chestnut woods on meat quality and fatty acid composition of fat in Cinta Senese pigs
Pugliese C., Pianaccioli L., Sirtori F., Acciaioli A., Bozzi R., Franci O.. |
263-267 |
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Les apports nutritionnels du jambon de Bayonne
Robert N., Lanore D.. |
269-275 |
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Study of some factors affecting the incidence of veining defect in thighs destined to dry-cured process of Parma ham
Russo V., Lo Fiego D.P., Nanni Costa L., Tassone F.. |
277-281 |
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Étude du profil des composés volatils de jambons secs issus de porcs de race Gasconne
Sans P., Andrade M.J., Muriel M.E., Ruiz J.. |
283-286 |
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Use of low intensity ultrasound in fat back from pigs with different genetic background
Ventanas S., Ventanas J., Jurado A., Cácel J.A., Niñoles L.. |
287-289 |
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Use of low intensity ultrasound in the Longissimus dorsi muscle from pigs with different genetic background
Ventanas S., Ventanas J., Ruiz J., Bon J., Benedito J.. |
291-293 |
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Sensory evaluation of dry cured coppa in some swine autochthonous genetic types
Zullo A., Barone C.M.A., Colatruglio P., Diaferia C., Genovino G., Matassino D.. |
295-297 |
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Critères d'identification des jambons issus de porcs alimentés avec du maïs dans le cadre de la production IGP de jambon de Bayonne (jambons issus de porcs conventionnels, de porcs lourds et de truies charcutières)
Georges Cazaux J., Peyhorgue A., Castaing J.. |
299-300 |
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Evaluation d'une pratique traditionnelle. Le cas du salage du Prisuttu en Corse
Gambotti C., Maestrini O., Casabianca F.. |
301 |
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Microbial ecosystems of processing units and traditional products in France
Lebert A., Giammarinaro P., Morot-Bizot S., Leroy S., Talon R.. |
305-314 |
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Perception des produits carnés labellisés par les consommateurs
Giraud G.. |
317-326 |
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Evaluating market prospects for Prekmurje dry ham in relation to consumption characteristics of dry meat products in Slovenia
Candek-Potokar M., Arh M.. |
327-332 |
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Analyse des profils sensoriels de jambons secs français et espagnols
Lebecque A., Giraud G., Amblard C., Lucan A., Poma J.P.. |
333-337 |
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Perception des produits fermiers par les consommateurs
Rason J., Serra J.-N., Letort A., Lebecque A.. |
339-343 |
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