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Quality Assessment of Cooked Ham from Medium-Heavy Pigs Fed with Antioxidant Blend

The aim of the study was to evaluate the effect of pig dietary supplementation with an antioxidant mixture (150 mg of Vitamin E and 15 mg of verbascoside from <i>Verbenaceae</i> extract) for 38 days before slaughter on the quality parameters of cooked ham. A total of 150 pigs were divided into two e...

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Principais autores: Raffaella Rossi, Carlo Corino, Sabrina Ratti, Edda Mainardi, Francesco Vizzarri
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-11-01
Serier:Sci
Fag:
pig
antioxidants mixture
cooked ham
quality parameters
Online adgang:https://www.mdpi.com/2413-4155/7/4/153
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