The chapter discusses pork's qualitative and distinctive characteristics about the pri-mary 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 pro-duction 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.
Ferronato, G., Froldi, F., Prandini, A., The Quality of Heavy Pork Meat: The Role of PDO Production Specifications, in Fellegara, A., Torelli, R., Caccialanza, A. (ed.), Sustainable Transition of Meat and Cured Meat Supply Chain: A Transdisciplinary Approach, Springer, Italia 2023: <<CSR, SUSTAINABILITY, ETHICS & GOVERNANCE>>, 2023 73- 83. 10.1007/978-3-031-34977-5_6 [https://hdl.handle.net/10807/299739]
The Quality of Heavy Pork Meat: The Role of PDO Production Specifications
Ferronato, Giulia
;Froldi, Federico;Prandini, Aldo
2023
Abstract
The chapter discusses pork's qualitative and distinctive characteristics about the pri-mary 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 pro-duction 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.
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