Content of total fat in meat and offal from traditional free-range reared Swallow-belly Mangulica pigs from Vojvodina [Serbia] | Sadržaj ukupne masti u mesu i iznutricama svinja lasaste Mangulice odgajenih u tradicionalnom slobodnom ispustu u Vojvodini [Srbija]
2012
Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia) | Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Šojić, B., Tehnološki fakultet, Novi Sad (Serbia) | Škaljac, S., Tehnološki fakultet, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Lazić, V., Tehnološki fakultet, Novi Sad (Serbia)
Significantly the highest (P is less than 0.001) total fat content was determined in the LD muscle (8.43 g/100g), compared with the PM, SM and TB muscles (4.34, 3.57 and 4.84 g/100g, respectively). Total fat content in the meat from Swallow-belly Mangulica pig was at least two times higher compared to meat from commercial pigs, but at the same or similar level compared with meat from other indigenous pigs. Significantly (P is less than 0.001) the highest content of total fat was determined in tongue (20.49 g/100g) and spinal cord (20.07 g/100g) tissues compared with all other offal. The lowest content of total fat was found in the spleen tissue (1.80 g/100g).
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