Meat quality in relation to live weight and fatness of pigs
1992
Meller, Z. (Akademia Rolniczo-Techniczna, Olsztyn (Poland))
The pork quality of pigs slaughtered at 70, 80 or 90 kg of body weight was estimated. The positive correlation between body weight and fat and dry matter content in pork was estimated. Higher body weight and backfat thickness improved juiciness, tenderness and taste of meat. The significant effect of slaughter body weight and carcass fatness on the percentage of PSE and DFD meat was observed
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