Examination of some quantitative and qualitative characteristics of the meat from different kinds of pigs

Kuzelov, Aco and Taskov, Nako and Andronikov, Darko and Naseva, Dijana and Saneva, Dusica (2013) Examination of some quantitative and qualitative characteristics of the meat from different kinds of pigs. In: Food science, engineering and technologies 2013, 18-19 Oct 2013, Plovdiv, Bulgaria.

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Abstract

This paperwork presents the results of testing of some quantitative and qualitative characteristics of 22 pigs: 11 of Dalant race (group A) and 11 of Yorkshire and landrace (group B), 165 days old. Yield of the meat from group A was 68.31% and 67.22% (group B). The average length of halves from pig was 75.92 cm (group A) and 75.72cm (group B). The thickness of dorsal fats was 2.78 cm (group A) and 2.85 cm (group B). The largest average participation in the total weight of cooling corpse in both groups were in the thigh (28.30% and 26.74%) and lowest in the internal fats in both groups (1.68 and 1.64%). Participation of muscle tissue in the cooling corpse weight was 62.58% of group A and group B 61.72% Fat 16.48% and 16,52% and bones 19,58% and 19.25%. There are no statistically important differences between the two halves of tested groups (p> 0.05). Water content in meat and in tested groups was 73.62% and 73.58%, fat 1.28 to 2.29%, proteins 23.52 and 22.52% and minerals 1.0 and 1.12%.

Item Type: Conference or Workshop Item (Speech)
Subjects: Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Dijana Naseva
Date Deposited: 25 Oct 2013 12:16
Last Modified: 25 Oct 2013 12:16
URI: http://eprints.ugd.edu.mk/id/eprint/7778

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