PERCENTAGE OF LEAN MEAT EVALUATION OF PIG CARCASSES ACCORDING TO EU PROCEEDINGS

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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Bibliographic Details
Main Author:	Gelu Movileanu
Format:	Article
Language:	English
Published:	Valahia University Press 2010-01-01
Series:	Annals : Food Science and Technology
Subjects:	carcass lean meat dissection optical instruments striated muscle tissue
Online Access:	http://afst.valahia.ro/docs/issues/2010/issue%202/2010-2-1-1-Movileanu.pdf

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