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The Quality of Heavy Pork Meat: The Role of PDO Production Specifications

In: Sustainable Transition of Meat and Cured Meat Supply Chain

Author

Listed:
  • Giulia Ferronato

    (Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore)

  • Federico Froldi

    (Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore)

  • Aldo Prandini

    (Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore)

Abstract

This chapter discusses pork’s qualitative and distinctive characteristics about the primary 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 production 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.

Suggested Citation

  • Giulia Ferronato & Federico Froldi & Aldo Prandini, 2023. "The Quality of Heavy Pork Meat: The Role of PDO Production Specifications," CSR, Sustainability, Ethics & Governance, in: Anna Maria Fellegara & Riccardo Torelli & Andrea Caccialanza (ed.), Sustainable Transition of Meat and Cured Meat Supply Chain, pages 73-83, Springer.
    • Handle: RePEc:spr:csrchp:978-3-031-34977-5_6
    DOI: 10.1007/978-3-031-34977-5_6
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