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Biometric and rheologic parameters and qualitative properties of meat from \"Sarda\" breed pigs: Preliminary results Porcu S., Ma ette R., Manca C., Decandia M., Busia G., Riu G., Ligios S. in De Pedro E.J. (ed.), Cabezas A.B. (ed.). 7th International Symposium on the Mediterranean Pig Zaragoza : CIHEAM Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 101 2012 pages 373-377 Article available on line / Article disponible en l igne à l’adresse : /article.php?IDPDF To cite this article / Pour citer cet article Porcu S., Mazzette R., Manca C., Decandia M., Busia G., Riu G., Ligios S. Biometric and rheologic parameters and qualitative properties of meat from \"Sarda\" breed pigs: Preliminary results. In : De Pedro E.J. (ed.), Cabezas A.B. (ed.). 7th International Symposium on the Mediterranean Pig. Zaragoza : CIHEAM, 2012. p. 373-377 (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 101) / / Biometric and rheologic parameters and qualitative properties of meat from "Sarda" breed pigs: Preliminary results S. Porcu*, R. Mazzette**, C. Manca**, M. Decandia*, G. Busia**, G. Riu* and S. Ligios* *Dipartimento per la Ricerca nelle Produzioni Animali (DiRPA), Loc Bonassai, 07040 Olmedo, Sassari (Italy) **Dipartimento di Biologia Animale, Sezione Ispezione degli alimenti di origine animale Via Vienna 2, 07100, Sassari (Italy) Abstract. The aim of the present study was to evaluate the impact of different breeding systems on the quality parameters of meat from Sarda pigs. Twelve male pigs, aging 15 months, were subdivided in three groups (A,B,C) homogeneous in number of subjects and mean weight (98.4±13.8