Some quality criteria in pigs supplied for meat production enterprises
2001
Ramins, E. | Kaugers, R. | Stira, A. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre "Sigra")
In the latest years seven different pig breeds - pure breeds and their crosses - have been bred in Latvia. The investigation of the present situation has shown that meat production enterprises realize pigs with a very different meat quality. In the period of 1999-2000 investigations of the origin of supplied pigs were carried out to determine its influence on the physical and chemical characteristics of the meat produced at meat processing enterprises (n=222). The maximum lean meat of carcasses was determined in animals of three breeds purposeful crossing, but the obtained muscle tissue growth did not ensure the quality of protein. The connection has been detected between the protein quality of m.longissimus dorsi and the live weight of pigs. The growth of realization weight gave the increase of intramuscular fat quantity in muscle tissue resulting in protein quality decrease.
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