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Production of pork with improved nutritional and eating quality

O'Keeffe, Michael
; 
Eskola, Mart
; 
Nugent, Audrey
; 
Fitzpatrick, Jane
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Keywords
Pigs, Pork production, Meat safety
Date
2007-06
Collections
Food Safety
Food Programme End of Project Reports
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Report 92.pdf
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URI
http://hdl.handle.net/11019/204
Citation
Production of pork with improved nutritional and eating quality. The National Food Centre Research Report No. 92. Michael O'Keeffe et al. Dublin; Teagasc, 2007. ISBN 1841704857
Abstract
The SUSPORKQUAL project – sustainability in the production of pork with improved nutritional and eating quality using strategic feeding in outdoor production – was designed to address issues relating to pig performance, environmental effects, meat quality, meat safety, animal welfare, nutritional quality of products, and marketability of pork from sustainable outdoor pig production systems. The project handled these issues through seven workpackages involving 11 research groups from seven European countries.
Funder
European Union
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