Kuzelov, Aco and Bajraktarova, Nadica and Nakov, Dimitar (2025) Influence of organic versus conventional pig production on meat quality and fatty acid composition. Proceedings of the First International Scientific Agri-business conference "AGRO MAK" 2025, 1 (1): P-4. pp. 127-133.
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Proceedings AGROMAK2025, 127-133.pdf
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Abstract
Studies have shown that organic rearing systems can enhance certain meat quality parameters. To investigate the nutritional processing quality of pork meat from conventional pig farms, а standard physical-chemical analysis was performed. Intramuscular fat content was 4.28%, water content 76.71%, protein 24%, pH=6.02, water binding ability 16.10%, and the brightness L=32.32, redness a=7.76, yellowness b=7.81. The interplay of genetics, nutrition, and production practices ultimately shapes the functional food properties of pork, influencing consumer preferences and market trends.
Keywords: pork, nutritional quality, production system
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Animal and dairy science |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Dimitar Nakov |
| Date Deposited: | 23 Apr 2025 09:11 |
| Last Modified: | 23 Apr 2025 09:11 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/35891 |
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