Estimation of main meat cuts proportions in pork halves
1992
Dufka, M. (Vysetrovaci Stredisko Masneho Prumyslu, Kromeriz (CSFR))
In spite of a progressive method of purchased pork evaluation "fix in meat" a considerable variability of muscular and fat tissue proportion within a particular meat quality class still exists. This deteriorates the evaluation accuracy and consistence above all in large capacity pig slaughtering lines with short cycles of individual operations. A modern instrumental classification minimizes the influence of the human factor. Some instruments measure the fat and muscle thickness by a sticking pickup based on the measurement of the reflection of the light beam having a definite wave length, other instruments work on a mechanical-electronic principle, ultrasound etc. in combination with a computerized system. The Meat Industry Investigation Center at Kromeriz compared various instrument systems and methods in testing the slaughtering quality of pork halves. The results preferred the so-called Q-method and the evaluation according to the paramedial dimensions.
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