{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,29]],"date-time":"2025-12-29T19:05:18Z","timestamp":1767035118293,"version":"build-2065373602"},"reference-count":60,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,1,21]],"date-time":"2023-01-21T00:00:00Z","timestamp":1674259200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cBisOlive: Use of olive pomace in the feeding of B\u00edsaro swine. Evaluation of the effect on meat quality\u201d project","award":["NORTE-01-0247-FEDER-072234"],"award-info":[{"award-number":["NORTE-01-0247-FEDER-072234"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>The purpose of the present study was to characterize the dry-cured loin and dry-cured \u201ccacha\u00e7o\u201d of B\u00edsaro pork and evaluate the effect of the inclusion of olive cake in the animals\u2019 diet on the cured products. For this purpose, forty loins and forty \u201ccacha\u00e7os\u201d were used, followed by a process of cold curing with controlled ventilation, without adding nitrites or synthetic additives. The dry-cured loin and \u201ccacha\u00e7o\u201d chemical compositions were significantly different in moisture, total fat, protein, chlorides, ash, and haem pigments. The \u201ccacha\u00e7o\u201d showed a much higher value of total fat and a lower protein value. Its chloride content was lower and was related to the lower ash percentage. Neither product differed significantly in the water activity and collagen content. The proportions of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids were significantly different between these products. The dry-cured \u201ccacha\u00e7o\u201d showed higher values of SFA and PUFA, and the dry-cured loin had higher MUFA content. No significant effect of different olive cakes on diet was observed in the chemical compositions. Both products are of high quality and with good nutritional and physicochemical characteristics, and the introduction of olive cake in the diet did not affect any of the quality parameters analyzed.<\/jats:p>","DOI":"10.3390\/app13031439","type":"journal-article","created":{"date-parts":[[2023,1,23]],"date-time":"2023-01-23T02:01:02Z","timestamp":1674439262000},"page":"1439","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured \u201cCacha\u00e7o\u201d of B\u00edsaro Pig"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4480-724X","authenticated-orcid":false,"given":"Ana","family":"Leite","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"},{"name":"\u00c1rea de Tecnolox\u00eda dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain"}]},{"given":"Lia","family":"Vasconcelos","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0162-7182","authenticated-orcid":false,"given":"Iasmin","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Rub\u00e9n","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Parque Tecnol\u00f3gico de Galicia, Avd. Galicia N\u00b0 4, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}]},{"given":"Etelvina","family":"Pereira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3301-1729","authenticated-orcid":false,"given":"Sandra","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolox\u00eda dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain"},{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Parque Tecnol\u00f3gico de Galicia, Avd. Galicia N\u00b0 4, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4607-4796","authenticated-orcid":false,"given":"Alfredo","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Campus de Santa Apol\u00f3nia, Instituto Polit\u00e9cnico de Bragan\u00e7a, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,21]]},"reference":[{"key":"ref_1","unstructured":"(2022, September 11). FAO. 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