[Quality requirements of pork loin (m.longissimus dorsi) used as food in Latvia]
2002
Ramins, E. | Kaugers, R. | Stira, A. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre "Sigra")
Pig production obtaining is directed to producing with muscle-tissue rich pork. Such pork is valued as valuable food-product for protein necessity quaranty. During years 1999 to 2001 were tested in two Latvian meat producing enterprises 293 in Latvia grown and 41 imported pigs carcasses by investigations of loin (m.longissimus dorsi). The investigations have ascertained large difference in realized pigs muscle tissue quality. It is influenced by pigs realization weight wide range, as well as pigs genetic origin and growing locality. During pigs weight growing are changed indices characterizing protein quality: diminishes quantity of aminoacids tryptophane, but grows oxyproline. Diminishes also protein in muscle tissue and enlarges marbling fat. Marbling fat increases in muscle tissues up to 4-5% for genetically non coordinated crosses with Latvia white breed pigs.
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