Naslov
Carcass and meat characteristics of Croatian pigs

Autori
Kralik, Gordana ; Kušec, Goran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Congress Proceedings, Volume I / Borys, Andrzej - Varšava : State Committee for Scientific Research, 2001, 160-161

Skup
47th International Congress of Meat Science and Technology

Mjesto i datum
Kraków, Poljska, 26.08.2001. - 31.08.2001

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pig ; crossbreeds ; carcass weight ; meatiness ; meat quality indicators

Sažetak
The aim of this study was to explore the quality of carcass and meat of pigs ; triple crosses of Swedish Landrace, Large White and German Landrace. Pig carcasses were divided into three weight groups in order to examine the influence of this trait on other indicators of slaughtering quality. The study of carcass traits of triple crossed pigs (SLxLW)xGL, divided into three groups: 1st 66-75 kg, 2nd 76-85 kg and 3rd 86-95 kg, led to the following conclusions:By increase of carcass weight relative shares of ham, belly-rib part and less valuable parts were also increased (P<0.05). Lean meat percentages of pig carcasses were as follows: 1st group 55.19%, 2nd group 53.99% and 3 d group 50.19%. Increase in carcass weight decreases shares of muscle tissue and bones and increases the shareof fatty tissues (P<0.05). Meat quality indicators were within boundaries characteristic for the meat of satisfactory quality ; only for colour statistically significant difference (P<0.05) between groups of carcasses was found.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA