A5003387432- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Identification and Quantification in Food
- Nutrition, Genetics, and Disease
- Sensory Analysis and Statistical Methods
- Food Safety and Hygiene
Universidade de São Paulo
2022-2023
In the last decade, other quality attributes have emerged as main aspects that impact pork consumers acceptance, such environmentally friendly production, nutritional value, and animal welfare. This study applies a Check-All-That-Apply (CATA) questionnaire for sensory characterization of loins from genetically lean immunocastrated male pigs fed diets containing either standard commercial diet with 1.5 % soybean oil (control) or 3 (SO), canola (CO), fish (FO) during growing-finishing phases....
Alimentos com elevado nível de ácidos graxos (AG) vêm ganhando preferência entre os consumidores devido aos diversos benefícios associados à saúde, como na prevenção doenças cardiovasculares. A car