Quality of pork from carcasses with different meatiness

Along with the increase of meatiness of carcasses the share of the percentage of dry matter and fat in meat is decreasing and colouring is getting dark. The meatiness of carcasses wasn't influenced on the rest of physicochemical features of meat. The more mass of carcasses the more percent of d...

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Bibliographic Details
Published inGospodarska miesna no. 5
Main Authors Wajda, S, Borzuta, K, Bak, T, Strzyzewski, A
Format Journal Article
LanguagePolish
Published 1995
Subjects
CARNE DE CERDO
COMPOSICION DE LA CANAL
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPOSITION DE LA CARCASSE
PESO
POIDS
RENDEMENT EN VIANDE
RENDIMIENTO CARNICO
VIANDE PORCINE
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Summary:Along with the increase of meatiness of carcasses the share of the percentage of dry matter and fat in meat is decreasing and colouring is getting dark. The meatiness of carcasses wasn't influenced on the rest of physicochemical features of meat. The more mass of carcasses the more percent of dry matter, fats and proteins in meat
Bibliography:9600283
Q04
ISSN:0367-4916