PERCENTAGE OF LEAN MEAT EVALUATION OF PIG CARCASSES ACCORDING TO EU PROCEEDINGS
Pig carcass grading is based on instrumental classification of pigs year incentive to produce the desired quality.Council Regulation EC Nr. 3220/84 classification requires that should be linked to the lean meat to be derived fromdissection percentage of all striated muscle tissue from the carcass as...
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| Format: | Article |
| Language: | English |
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Valahia University Press
2010-01-01
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| Series: | Annals : Food Science and Technology |
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| Online Access: | http://afst.valahia.ro/docs/issues/2010/issue%202/2010-2-1-1-Movileanu.pdf |