Influence of curing on the organoleptic quality of neck meat and bacon from entire and castrated male pigs
1986
Anastasijevic, V. (Institut za stocarstvo Zemun Polje, Beograd (Yugoslavia)) | Tadic, I. | Djordjevic, M. | Josipovic, S. | Zdravkovic, J.
The results of the slaughter, yield and quality of castrates and entire male pigs, crosses of two pig breeds (Swedish Landrace and Large White), were studied. More meat and less bacon was found in the main parts of the carcass of entire male pigs than of castrates. Muscles in entire male pigs have more water and a somewhat greater loss when fried or cooked, as well as less fat than castrates. They were practically equal with respect to iodine number and colouring. The water binding-holding capacity is more apparent in castrates, or differs slightly. Meat tenderness is somewhat greater in entire male pigs. Organoleptic properties were established after heat treating the roast-meat and cooking, pickling and drying.
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