Comparison of meat quality of tench and carp
2011
Ćirković, M., Faculty of Agriculture, Novi Sad (Serbia) | Spirić, A., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Đorđević, V., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Milošević, N., Faculty of Agriculture, Novi Sad (Serbia) | Ljubojević, D., Faculty of Agriculture, Novi Sad (Serbia) | Vranić, D., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Conclusion: The chemical composition of two years-old fish meat has an advantage over the flesh of older (three and four year old). Extensive systems have the advantage regarding meat quality, but it is necessary to analyze its economic feasibility. Meat quality of tench has an exceptional nutritional value being the reason for its reintroduction and repopulation. Fish meat with high nutritive value and low residual activity has a perspective as an export article to the European Union and other developed countries.
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