Comparison of different methods for lean percentage evaluation in pig carcasses
  • Metaadatok
Tartalom: https://journal.uni-mate.hu/index.php/aak/article/view/1776
Archívum: Acta Agraria Kaposváriensis
Gyűjtemény: Section 1 Pig Breeding
Open Access DRIVERset
Cím:
Comparison of different methods for lean percentage evaluation in pig carcasses
Comparison of different methods for lean percentage evaluation in pig carcasses
Létrehozó:
Kušec, Goran
Kralik, Gordana
Djurkin, Ivona
Margeta, Vladimir
Maltar, Zlata
Petričević, Antun
Kiadó:
Magyar Agrár- és Élettudományi Egyetem Kaposvári Campus Kaposvár Guba S. u. 40. 7400
Dátum:
2006-02-15
Téma:
pig
carcass
lean percentage
assessment methods
Tartalmi leírás:
Present study was carried out on 64 pig carcasses selected according to backfat measures by instrumental method approved in Croatia. One day after slaughter the carcasses were dissected according to EU referent method. Dissected lean percentage was calculated by formula from Commission Regulation (EC) No 3127/94 and also by equations for estimation of lean percentage approved by Croatian Regulation. Lean meat percentage objectively determined by EU referent dissection method was 51.9% in average. When instrumental method and „two points” method were applied, estimated lean meat percentage was 55.1% and 56.6%, respectively. Comparison of dissection, as referent and objective method, with instrumental and „two points” methods for estimation of lean meat percentage showed that both estimation methods differ statistically (p<0.01) from dissection. The differences indicate overestimation of meatiness in the pig carcasses. There is need for establishment of new formulae for lean meat percentage assessment in Croatia.
Nyelv:
angol
Típus:
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Formátum:
application/pdf
Azonosító:
Forrás:
Acta Agraria Kaposváriensis; Évf. 10 szám 2 (2006): Acta Agraria Kaposváriensis; 57-62
1418-1789
Kapcsolat: