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Longissimus dorsi muscles from three lines of Iberian pig and those from commercial pigs were analysed in order to evaluate their quality for fresh consumption. Iberian pigs were reared in a natural outdoor production system with access to grass, while m. Longissimus dorsi from commercial pigs were procured from a local slaughterhouse. Iberian pigs' Longissimus dorsi showed a higher fat (P<0.05)...
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