Quality of carcasses and meat of three-race pig hybrids
2003
Tomovic, V. | Petrovic, Lj. | Dzinic, N. | Manojlovic, D.(Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet) | Timanovic, S. | Vidaric, D. | Kurjakov, N.(Industrija mesa, Neoplanta, Novi Sad (Serbia))
Using the FOM device and method of partial dissection, as statistically significantly higher (P is less than 0.05) meat yield was stated in carcass of three-race hybrids (LYxSL)xD (57.3%; 59.7%%), compared to carcasses of three-race hybrids (SLxLY)xD (54.2%; 55.4%). The technological and sensory quality of meat (Musculus semimembranosus) was investigated determining: pHi (P is greater than 0.05), WHC(u) (P is greater than 0.05) and colour(u)(P is greater than 0.05). On the basis of the obtained results it can be concluded that according to technological and sensory characteristics the meat of both combinations of three-race hybrids is in average of RSE quality.
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