Influence of seasons on pig halves and meat quality (M. [Musculus] longissimus dorsi) of three-race hybrids
2009
Dzinic, N. | Petrovic, Lj. | Tomovic, V. | Jokanovic, M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
According to the results of partial dissection method it was concluded that there was difference, but not statistically significant, between meat yield of three-race hybrids at autumn (57.4%), comparing to meat yield at winter (56.3%) and spring (55.8%). The investigation of technological parameters (pHi, pHu, WHCu and L* value) and sensory properties (colour and marbling) showed that meat (Musculus longissimus dorsi) quality processed at autumn was RSE (Reddish-pink, Soft, Exudative) quality, and that meat (Musculus longissimus dorsi) quality processed at winter was PSE (Pale, Soft, Exudative) quality.
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