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Palabras clave – provistas por la editorial

altitude; carcass quality; meat quality; amino acid; fatty acid; natural extract; curing agents; sausages; Cinta Senese pig; immunocastration; entire male; castration; pig; dry-cured ham; Iberian pig; extensive system; low-protein diet; carcass; fatty-acid profile; Liangshan pig; traditional pig products; swine; Alentejano; Bísaro; Ribatejano; dorsal subcutaneous fat; pork quality; lncIMF4; intramuscular preadipocyte; differentiation; autophagy; aggression; agonistic behavior; darkness; light; mixing; photoperiod; regrouping; skin lesions; Sus scrofa; Iberian pork; quality standard; qualitative analysis; in-depth interviews; adipose tissue; plasma hormones; lipogenic enzymes; fatty acids; animal welfare; transport; stress; pigs; pork; solid-phase microextraction; mass spectrometry; aroma; meat; genetic marker; ham processing; ham quality