Analysis of technological and consumption quality of wild pig meat
2007
Salyga, M. | Walkiewicz, A. | Babicz, M.,Akademia Rolnicza, Lublin (Poland). Katedra Hodowli i Technologii Produkcji Trzody Chlewnej
The fatteners slaughter weight ranged from 99.50-101.50 kg. The carcasses underwent the retail cutting. To assess meat quality, the samples of loin and leg were taken. Evaluation of meat and fat quality was performed on the basis of selected characteristics reflecting the physical properties, i.e. pH, water holding capacity, white colour and the basic chemical components share. The analysis revealed that meat obtained from the experimental group Duroc/wild pig showed high quality and good technological usability. The present studies proved that Duroc/wild dominated in respect of valuable cuts (loin, ham) consumption quality assessment. The Hampshire breed share at wild pig production clearly lowers meat quality manifested with a higher by 4-5 percent points water content in the LL muscle tissue as well as low final pH value under 5.5
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