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2007, vol. 23, br. 5-6-2, str. 277-282
Hemijski sastav i parametri strukture mesa slabine tovljenika rase poljski landras zaklanih u različitom uzrastu
aDepartment of Animal Products Technology, Faculty of Food Technology, Agricultural University, Krakow, Poland
bInstitut za stočarstvo, Beograd-Zemun
cNational Research Institute of Animal Production, Krakow, Poland
dDepartment of Reproductive and Animal Anatomy, Agriculture University, Krakow, Poland

e-adresawmigdal@ar.krakow.pl
Sažetak
Nazimice su zaklane 60., 90., 120., 150., 180. i 210. dana odgoja (šest krmača za svaki uzrast). Nakon 24 sata na 40C uzorci mišića longissiumus dorsi (iza poslednjeg rebra između grudnih i krsnih pršljenova) su uzeti sa desne polutke. Na mesu su rađena instrumentalna merenja sile sečenja i parameteri strukture. Meso slabine je podvrgnuto hemijskoj analizi radi utvrđivanja sadržaja suve materije, vode, proteina, masti i pepela. Uzrast tovljenika pre klanja, pored genotipa i pola, je osnovni faktor koji utiče na kvalitet, nutritivnu vrednost i privlačnost svinjskog mesa za potrošače.
Reference
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Cameron, N.D., Warriss, P.D., Porter, S.J., Enser, M.B. (1990) Comparison of Duroc and British landrace pigs for meat a and eating quality. Meat Science, 27(3): 227
Ellis, M., Avery, P.J. (1990) The influence of heavy slaughter weights on growth and carcass characteristics of pigs. Animal Production, 50, 569
Green, B.K. (1997) The effects of genotype, chromium picolinate supplementation, sex and their interactions on growth performance, carcass characteristics and muscle quality in pigs. Blacksburg, Virginia, Thesis
Hviid, M. (2002) Effect of using Piétrain Duroc or HD as sireline on eating quality in pork loin. u: 7th World Congress on Genetics, Montpellier
Lachowicz, K., Sobczak, M., Gajowiecki, L., Zych, A. (2003) Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles. Meat Science, 63(2): 225
Lachowicz, K., Gajowiecki, L., Dvorak, J., Czarnecki, R., Oryl, B. (1998) Texture and rheological properties of meat from pigs of different halothane genotypes. Journal of the Science of Food and Agriculture, 77(3), 373-380
Pasciak, P. (2002) Użytkowość rozpłodowa, tuczna i wartość rzeźna świń JSR utrzymywanych w Polsce. Krakowie: Akademia Rolnicza, Praca doktorska
Trombetta, M.F., Pacchioli, M.T., Baldini, P., di Lecce, R., Chizzolini, R., Falaschini, A. (1997) Hybrid pigs for the production of Italian quality ham. Pig News and Information, 18, 1, 23N-28N
Warriss, P.D., Kestin, S.C., Brown, S.N., Nute, G.R. (1990) The quality of pork from traditional pig breeds. Meat Focus International, 5 179- 182
Wood, J.D., Enser, M., Whittington, F.M., Moncrief, C.B., Kempster, A.J. (1989) Backfat composition in pigs: Differences between fat thickness groups and sexes. Livestock Production Science, 22(3-4): 351
 

O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/BAH0702277M
objavljen u SCIndeksu: 23.01.2008.

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