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The microbiological, physico-chemical and sensory properties of salchichon with high unsaturated fat content, packed under vacuum and 20/80% CO 2 /N 2 modified atmosphere, were evaluated to determine its quality changes during storage under refrigeration. These sausages were manufactured with pork meat and pork backfat obtained from pigs fed with three different diets (control diet-CO,...
Thirty-six castrated male growing pigs were used to study the effect of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and fatty acid composition of various tissues. The diets used contained either 5% (w/w) of the variable fat source. The fat type had no significant effect on carcass traits (carcass weight, back-fat thickness, fat-lean ratio) and meat quality (colour, pH 1...
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