Quality of pork cuts | Kvalitet delova dobijenih rasecanjem svinjskih trupova
2010
Tatulov, J., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov | Sus, I., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov | Miteljštejn, T., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov
This paper lays out the principle of pigs carcasses cuts based on scientific research and defines borderlines of cuts. The scheme of pigs’ halves cuts is also defined and nutritional and biological value as well as sensory and functional properties of meat from various carcass’ cuts have been studied. The obtained results provide rational and purposeful utilisation of pigs’ parts and diferentiation of pricing policy, which provides high economical and social significance.
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