Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

SIMPLE SUMMARY: Consumers associate product quality more and more with the extrinsic cues related to the way animals are raised (animal welfare), agrobiodiversity, and tradition. Consumers also favor the reduced use of additives in products. To support the preservation of the autochthonous pig breed...

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Bibliografiske detaljer
Udgivet i:Animals (Basel)
Main Authors: Škrlep, Martin, Čandek-Potokar, Marjeta, Batorek-Lukač, Nina, Tomažin, Urška, Flores, Mónica
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2019
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6406518/
https://ncbi.nlm.nih.gov/pubmed/30759790
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani9020055
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