Slaughter value and meat quality of Pomeranian and Ile de France lambs and their cross-breeds
2000
Brzostowski, H. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Owczarstwa, Lowiectwa i Hodowli Koz)
Selected indexes of the slaughter value and meat quality of hundred days old ram lambs singles of Pomeranian sheep (P) - maternal breed, Ile de France (IF) - paternal breed and crossbreeds F1 of both breeds (PIF). IF and PIF ram lambs had higher warm and cold slaughter productivity, higher quota of valuable cuttings in carcass, more profitable quota of the meat in gammons and finally better meat/bones proportion than P ram lambs. The meat obtained from IF and PIF ram lambs had higher dry mass and crude fat content, was more calorific but less stable (the final Ph values) than the meat from P ram lambs. The meat of IF ram lambs had significantly worse desire of aroma. Among muscles, the longest muscle of the back (m. longissimus dorsi) had higher dry mass, crude protein and fat content, better water/crude protein (W/B) proportion, higher aroma intensity and final pH value
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