Dynamics of acidity changes and meat quality deviations of PSE and DFD types in the different pork carcass classes
2007
Rudy. M. | Znamirowska, A.,Uniwersytet Rzeszowski, Rzeszow (Poland). Katedra Przetworstwa i Towaroznawstwa Rolniczego
The objective of the research presented in this paper was to analyse changes in acidity and determine quality deviations of pork in the E, U, R and O carcass quality classes obtained from baconers in the south-eastern region of Poland. Animals were fed full-portion fodder supplied ad libitum in dry condition from automatic devices. It was found that raw product of carcass classes with lower meatiness will require relatively lower processing outlay, connected with bringing of pork with quality deviations to normal level, compared to raw product with higher pork content in carcass
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