Changes of weight and selected linear measures during processing of pork prshuta | Promene mase i odabranih linearnih mera tokom procesa proizvodnje svinjske prsute
2006
Antonic, B., Institut za zastitu zdravlja Republike Srpske, Banja Luka (Bosnia and Herzegovina) | Radovanovic, R., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Grujic, R., Tehnoloski fakultet, Banja Luka (Bosnia and Herzegovina) | Baltic, M., Fakultet veterinarske medicine, Beograd (Serbia)
The changes of weight, length and circuit of back muscles (M. longissimus lumborum et thoracis), during the process of pork prosciutto production. During 30 days of production (salting; smoking/drying/ripening) average weight loss was approx. 34% and average muscle length increase was approx. 1.2%. Average shrinkage of muscle circuit was the least expressed at the ends (A - 18.43% and C - 2.38%), while it was the most expressed in the central position of the examined parts of meat (B - 24.4%).
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