1 research outputs found
Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight
Meat is a very rich and universal source of nutrients. The primary importance
of meat is based especially on protein content. Optimum slaughter weight has
influence on the basic chemical composition of meat. Fattening pigs were
classified by their weight into three groups before the slaughter day. The
highest content of proteins and water was found in the part of ham and
shoulder in the group of animals at 100-110 and 111-120 kg of live weight,
respectively, while the lowest content was found in the part of neck in
animals at 121-130 kg of live weight. The highest content of intramuscular
fat and mineral substances was in animals at 121-130 kg (neck and loin),
while the lowest content was in animals at 100-110 kg live weight (ham). The
pH values were within the optimum limits (5.33 - 5.77). Differences between
the groups for the values of proteins content, mineral substance and pH
values were statistically highly significant (p<0.05; p<0.01), while for the
contents of water and intramuscular fat there were no differences (p>0.05)
between the groups. [Projekat Ministarstva nauke Republike Srbije, br.
TR31032