[Qualitative indexes of meat and bacon of carcasses of the pigs obtained at crossbreeding with boars of breed Duroc]
2006
Grishanova, O.V.(Grodno State Agrarian Univ. (Belarus))
The analysis of physical properties and chemical structure of samples muscle of fabric experimental pigs has shown, that they characterize as a product of high quality without defects PSE and DFD. Use boars of breed Duroc on a final stage of industrial crossing has not lead to deterioration of qualitative parameters of meat: the level pH has made 5,71-6,23; intensity of coloring - 80,30-80,60; loss of meat juice - 33,40-39,50%
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书目信息
Сельское хозяйство - проблемы и перспективы. Сельскохозяйственные науки (Belarus). Agriculture - Problems and Perspectives. Agricultural Sciences
卷
2
页码
pp. 143-147
其它主题
Bйlarus; Qualitй; Crossbreeding; Composiciуn quimica; Propiedades fisicoquнmicas; Propriйtй physicochimique
语言
俄语
注释
Summaries (Ru, En)
2 tables, 3 ref.
翻译的标题
Качественные показатели мяса и сала туш свиней, полученных при скрещивании с хряками породы дюрок
类型
Summary
2007-05-15
AGRIS AP
