References
AOAC International. (2006). Official methods of analysis of AOAC International (17th ed., 2nd rev.). Gaithersburg, MD: AOAC International. AOAC International. (2016). Official methods of analysis of AOAC International (20th ed.). Rockville, MD: AOAC International. Adetunji, M. O., & Rauf, M. O. (2012). Analysis of household demand for meat in Southwest Nigeria. Global Journal of Science Frontier Research: Agriculture & Biology, 12(1D), 15– https://journalofscience.org/index.php/GJSFR/article/view/100153 Adesehinwa, A. O. K., Makinde, G. E. O., & Oladele, O. A. (2003). Socioeconomic characteristics of pig farmers as determinant of pig feeding pattern in Oyo State, Nigeria. Livestock Research for Rural Development, 15(12). Amaefule, K. U., Iheukwumere, F. C., & Nwaokoro, C. C. (2005). A note on the growth performance and carcass characteristics of rabbits fed graded dietary levels of boiled pigeon pea seeds (Cajanus cajan). Livestock Research for Rural Development, 17(5), Article 48. Amaefule, K. U., Onwudike, O. C., Ibe, S. N., & Abasiekong, S. F. (2009). Nutrient utilization and digestibility of growing pigs fed diets of different proportions of palm kernel meal and brewers’ dried grain. Pakistan Journal of Nutrition, 8(4), 361–367. https://doi.org/10.3923/pjn.2009.361.367 Belitz, H.-D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th rev. and extended ed.). Springer-Verlag. Boldo, E., Fernández De Larrea, N., Pollán, M., Martín, V., Obón-Santacana, M., Guevara, M., ... & Kogevinas, M. (2022). Meat intake, cooking methods, doneness preferences and risk of gastric adenocarcinoma in the MCC-Spain Study. Nutrients, 14(22), 4852. https://doi.org/10.3390/nu14224852 Covaciu, F.-D., Feher, I., Cristea, G., & Dehelean, A. (2024). Nutritional quality and safety assessment of pork meat cuts from Romania: Fatty acids and elemental profile. Foods, 13, https://doi.org/10.3390/foods13050804 Fanimo, A. O., Oduguwa, O. O., Adesehinwa, A. O. K., Owoeye, E. Y., & Babatunde, O. S. (2003). Response of weaner pigs to feed rationing and frequency of feeding. Livestock Research for Rural Development, 15(6). Fraqueza, M. J., Alfaia, C. M., Rodrigues, S. S., & Teixeira, A. (2024). Strategies to reduce salt content: PDO and PGI meat products case. Foods, 13, 2681. Fuentes, V., Ventanas, S., Ventanas, J., & Estévez, M. (2014). The genetic background affects composition, oxidative stability and quality traits of Iberian dry cured hams: Purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs. Meat Science, 96(2A), 737–743. https://doi.org/10.1016/j.meatsci.2013.10.010 Geletu, U. S., Usmael, M. A., Mummed, Y. Y., & Ibrahim, A. M. (2021). Quality of cattle meat and its compositional constituents. Veterinary Medicine International, 2021, Article https://doi.org/10.1155/2021/7340495 Jiménez Colmenero, F., Ventanas, J., & Toldrá, F. (2010). Nutritional composition of dry cured ham and its role in a healthy diet. Meat Science, 84(2), 585–593. https://doi.org/10.1016/j.meatsci.2009.10.029 Moreno-Franco, B., Rodríguez-Ayala, M., Donat-Vargas, C., Sandoval-Insausti, H., Rey-García, J., Lopez-Garcia, E., ... & Guallar-Castillón, P. (2021). Association of cooking patterns with inflammatory and cardio-metabolic risk biomarkers. Nutrients, 13(2), 633. https://doi.org/10.3390/nu13020633 Okai, D. B., Tuah, A. K., & Owusu-Asiedu, A. (2001). Phase feeding of pigs using Obatanpa—A quality protein maize. Journal of the Kwame Nkrumah University of Science and Technology, 2(1–3), 5–11. Onyimonyi, A. E., & Ugwu, S. O. C. (2007). Assessment of the practical use of Bambara (Voandzeia subterranea Thours) waste for weaner pigs. Pakistan Journal of Animal Nutrition, 6(3), 264. Seong, P.-N., Cho, S.-H., Kim, J.-H., Hah, K.-H., Park, B.-Y., Moon, S.-S., & Ba, H.-V. (2008). Quality attributes of cooked pork hams manufactured with major hind leg muscles and longissimus dorsi. Korean Journal for Food Science of Animal Resources, 28(2), 160–164. https://doi.org/10.5851/kosfa.2008.28.2.160 Serem, J. K., Wahome, R. G., Gakuya, D. W., Kiama, S. G., Gitao, G. C., & Onyango, D. W. (2017). Growth performance, feed conversion efficiency and blood characteristics of growing pigs fed on different levels of Moringa oleifera leaf meal. Journal of Veterinary Medicine and Animal Health, 9(11), 327–333. http://hdl.handle.net/11295/101621 ?rednicka-Tober, D., Bara?ski, M., Seal, C., Sanderson, R., Benbrook, C., Steinshamn, H., ... & Leifert, C. (2016). Composition differences between organic and conventional meat: A systematic literature review and meta-analysis. British Journal of Nutrition, 115(6), 994– https://doi.org/10.1017/S0007114515005073 Tomovic, V. M., Vujadinovic, D. D., Grujic, R. P., Jokanovic, M. R., Kevresan, Z. S., Skaljac, S. B., ... & Hromis, N. M. (2015)(in press). Effect of endpoint internal temperature on mineral contents of boiled pork loin. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.12422 Trusell, K. A., Apple, J. K., Yancey, J. W. S., Johnson, T. M., Galloway, D. L., & Stackhouse, R. J. (2011). Compositional and instrumental firmness variations within fresh pork bellies. Meat Science. Advance online publication. https://doi.org/10.1016/j.meatsci.2011.01.029 sVicente, F., & Pereira, P. C. (2024). Pork meat composition and health: A review of the evidence. Foods, 13, 1905
