Utilize of primitive local pig breeds for the production of regional meat products
Debrecéni, Ondrej | Bučko, Ondřej
The breeding of pigs has been, untill the end of the inter-world wars period, realized mostly by small-scale production, resp. extensively. This closely related with breeds and types of pigs. In Central Europe there were dozens of different extensive breeds characterized by good reproduction and constitutive strength, but with low growth capacity, high fat and low economic efficiency of meat production. As a result of extensive breeding, these breeds maintained a good quality of meat from the aspect of traditional preservation by smoking or drying. After World War II, breeds of "modern" - with rapid growth, high muscle mass and low fat content - were introduced into the pork production process. Into most coutries in Central Europe has been introduced especially English, German, Danish or Dutch pig breeds, which eventually almost completely supplanted the original "primitive" breeds. The current market is looking for solutions that are geared to the use of old "primitive" pig breeds to produce new meat products mainly based on smoking, drying and fermenting with features of traditional regional products. In the conditions of Slovakia, Croatia, Poland, Hungary, Serbia, Italy, Spain, Portugal and so on, there are a number of specific products on the markets that are designed for demanding consumers. They are of good quality and are economically interesting for manufacturers. This was the subject of a discussion at the international workshop on utilize of primitive local pig breeds for the production of regional meat products.
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