The Quality of Heavy Pork Meat: The Role of PDO Production Specifications

Giulia Ferronato, Federico Froldi and Aldo Prandini
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Giulia Ferronato: Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore
Federico Froldi: Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore
Aldo Prandini: Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore

A chapter in Sustainable Transition of Meat and Cured Meat Supply Chain, 2023, pp 73-83 from Springer

Abstract: Abstract This chapter discusses pork’s qualitative and distinctive characteristics about the primary factors affecting its quality. In particular, genetic, environmental, and dietary aspects will be considered. A detailed analysis of the main types of pork produced at the European and National levels in relation to their typicality will be made. In this regard, the peculiar characteristics of the product specifications of Italian PDOs will be highlighted, showing how they have conditioned national heavy swine production over the years, the updates made, and future developments. Furthermore, the role of livestock farming as a user of agri-food co-products and the advantage the livestock sector has in exploiting such food that would otherwise go to waste, e.g., whey and soybean meal, will be discussed.

Keywords: Heavy pig; Pork meat; Meat quality; PDO; Cured meat; Feeding strategy (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:spr:csrchp:978-3-031-34977-5_6

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DOI: 10.1007/978-3-031-34977-5_6

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