Bone mass of slaughtered pigs, method of their utilization and assessment of their influence on the environment
2005
Stamenkovic, T.(Institut za higijenu i tehnologiju mesa, Beograd (Serbia and Montenegro)) | Devic, B. | Zoric, G.
In this paper, it has been established that total bone mass in slaughtered white meat breeds of pigs and their crossbreds 6 to 8 months of age, per slaughtered animal, amounted to 10.716 kg. Total bone mass included: bones of carcass or sides (without head, lower parts of front and hind legs and tail) 7.286 kg, head bones 2.052 kg, bones of lower parts of front and hind legs 1.3 kg and tail bones 0.08 kg. Mentioned bones are normally put into trade and sold as a part of meat on bones (some parts of carcass) and edible parts (head meat, lower parts of legs, tails). Contrary to this method of selling meat and edible parts, this paper indicates the advantages as well as the need for deboning in the production area. This method enables utilization of bones to obtain mechanically deboned port meat, bone fat and bone meal. Besides, bones of carcass or sides of slaughtered pigs in the amount of 7.286 kg per slaughtered animal, are used for production of mechanically deboned meat. Bone residues (after mechanically deboning), head bones (after deboning of head meat), lower parts of legs and tails are used for production of bone fat and bone meal. Deboning of meat in the production area and processing of bones to obtain new products is assessed as a preventive measure in protection and preservation of the environment from harmful effects of bones in it on human and animal health.
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