Stručni rad
IMPORTANT MEAT QUALITY CHARACTERISTICS OF PIGS OF THREE WEIGHT CATEGORIES ACCORDING TO SEX
Vojin Anastasijević
; Institut za stočarstvo, Beograd, Zemun-polje, Srbija
Slavko Josipović
; Institut za stočarstvo, Beograd, Zemun-polje, Srbija
Dušica Tomašević
; Institut za stočarstvo, Beograd, Zemun-polje, Srbija
Miodrag Gluhović
; Institut za stočarstvo, Beograd, Zemun-polje, Srbija
Mihajlo Matić
; Farma svinja "Zadrugar", Zaječar, Srbija
Sažetak
Based on the results of some meat quality characteristics of ham and loin (cutlets) of three live weights (95-105, 105-115 and 115-130 kg) and both sexes (male castrates and gilts) kept in groups and fed ad lib on dry feed, the following could be concluded:
1. Ham and loin meat of pigs of the heaviest weight show some better technological properties (water binding capacity, pigment content), while other properties (protein content, tenderness, loss during cooking) are connected the with lighter weight of pigs.
2. Ham and loin meat of gilts has better technological meat properties (water binding capacity, tenderness), while the other properties are the same (pigment content), but loss during cooking is either lower or equal with castrates.
Ključne riječi
Hrčak ID:
162300
URI
Datum izdavanja:
27.11.1991.
Posjeta: 546 *