[Qualitative indexes of meat and bacon of carcasses of the pigs obtained at crossbreeding with boars of breed Duroc]
2006
Grishanova, O.V.(Grodno State Agrarian Univ. (Belarus))
The analysis of physical properties and chemical structure of samples muscle of fabric experimental pigs has shown, that they characterize as a product of high quality without defects PSE and DFD. Use boars of breed Duroc on a final stage of industrial crossing has not lead to deterioration of qualitative parameters of meat: the level pH has made 5,71-6,23; intensity of coloring - 80,30-80,60; loss of meat juice - 33,40-39,50%
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