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https://doi.org/10.5513/JCEA01/16.1.1550

The estimation of pork carcass primal cuts value based on backfat thickness

Kamil DUZIŃSKI ; Department of Pig Breeding, Institute of Animal Breeding, Wroclaw University of Environmental andLife Sciences, Chelmonskiego 38C, 51–630 Wroclaw, Poland
Dariusz LISIAK ; Division of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and FoodBiotechnology, ul. Jubilerska 4, 04-190 Warsaw, Poland
Damian KNECHT ; Department of Pig Breeding, Institute of Animal Breeding, Wroclaw University of Environmental andLife Sciences, Chelmonskiego 38C, 51–630 Wroclaw, Poland
Sebastian ŚRODOŃ ; Department of Pig Breeding, Institute of Animal Breeding, Wroclaw University of Environmental andLife Sciences, Chelmonskiego 38C, 51–630 Wroclaw, Poland

Puni tekst: engleski, pdf (704 KB) str. 0-0 preuzimanja: 397* citiraj
APA 6th Edition
DUZIŃSKI, K., LISIAK, D., KNECHT, D. i ŚRODOŃ, S. (2015). The estimation of pork carcass primal cuts value based on backfat thickness. Journal of Central European Agriculture, 16 (1), 0-0. https://doi.org/10.5513/JCEA01/16.1.1550
MLA 8th Edition
DUZIŃSKI, Kamil, et al. "The estimation of pork carcass primal cuts value based on backfat thickness." Journal of Central European Agriculture, vol. 16, br. 1, 2015, str. 0-0. https://doi.org/10.5513/JCEA01/16.1.1550. Citirano 28.10.2021.
Chicago 17th Edition
DUZIŃSKI, Kamil, Dariusz LISIAK, Damian KNECHT i Sebastian ŚRODOŃ. "The estimation of pork carcass primal cuts value based on backfat thickness." Journal of Central European Agriculture 16, br. 1 (2015): 0-0. https://doi.org/10.5513/JCEA01/16.1.1550
Harvard
DUZIŃSKI, K., et al. (2015). 'The estimation of pork carcass primal cuts value based on backfat thickness', Journal of Central European Agriculture, 16(1), str. 0-0. https://doi.org/10.5513/JCEA01/16.1.1550
Vancouver
DUZIŃSKI K, LISIAK D, KNECHT D, ŚRODOŃ S. The estimation of pork carcass primal cuts value based on backfat thickness. Journal of Central European Agriculture [Internet]. 2015 [pristupljeno 28.10.2021.];16(1):0-0. https://doi.org/10.5513/JCEA01/16.1.1550
IEEE
K. DUZIŃSKI, D. LISIAK, D. KNECHT i S. ŚRODOŃ, "The estimation of pork carcass primal cuts value based on backfat thickness", Journal of Central European Agriculture, vol.16, br. 1, str. 0-0, 2015. [Online]. https://doi.org/10.5513/JCEA01/16.1.1550

Sažetak
The aim of the present study was to determine the effect of pork carcass backfat thickness on the dissection efficiency of four primal cuts (ham, loin, shoulder, belly),including correlation coefficients. The research material consisted of 80 pork carcasses. Backfat thickness (mm) was measured on cold half-carcasses using a vernier caliper at 6 points: at the first cervical vertebra (atlas), over shoulder at the thickest point, on the back, at the beginning, center, end of the gluteus medius muscle (CI, CII, CIII). On the basis of the average backfat thickness, measurements from 6 points were separated into two experimental groups: I (<25 mm); II (≥25 mm).Detailed dissection of the elements was performed to define mass (g): total,intermuscular fat, bones and lean meat. The significant effect of fat thickness on intermuscular fat content regardless of the cut was noted. Correlations between the average backfat thickness of 6 points and the total weight of the four main elements were calculated. In addition, the correlation coefficients were compared between the dissection elements and the average backfat thickness of 6 and 5 points. Higher backfat thickness determined the increase in the total mass of loin, shoulder and belly. A statistically proven correlation was shown between the average backfat thickness and the total mass of the analysed elements (r=0.293). When comparing the correlation coefficients of a different number of measurements a specific tendency was observed. Positive correlation coefficients were slightly higher for an average of 5 points of backfat thickness and negative correlation coefficients were slightly higher for an average of 6 points. Statistical differences between groups were recorded at the same level for the same parameters (P≤0.001 and 0.01

Ključne riječi
carcass fatness; correlation market value; pork elements

Hrčak ID: 141307

URI
https://hrcak.srce.hr/141307

Posjeta: 611 *