Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds

Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds

There is a growing interest in the preservation of indigenous pig breeds, as they serve as a valuable genetic reserve. Pork meat products are widely consumed due to their desirable flavor, which is largely influenced by their chemical composition and the production processes employed. The aim of thi...

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Bibliographic Details
Main Authors: Ana Vulić, Željko Cvetnić, Ivica Kos, Ivan Vnučec, Nada Vahčić, Tina Lešić, Dimitrije Simonović, Nina Kudumija, Jelka Pleadin
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
dry-cured ham
bacon
dry-fermented sausages
chemical composition
pork
Online Access:https://www.mdpi.com/2304-8158/13/24/4175
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