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 slaught...
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| Format: | Article |
| Language: | English |
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Association of Chemical Engineers of Serbia
2015-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400027L.pdf |
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| author | Lukač Dragomir R. Vidović Vitomir S. Stoisavljević Aleksandar Lj. Puvača Nikola M. Džinić Natalija R. Tomović Vladimir M. |
| author_facet | Lukač Dragomir R. Vidović Vitomir S. Stoisavljević Aleksandar Lj. Puvača Nikola M. Džinić Natalija R. Tomović Vladimir M. |
| author_sort | Lukač Dragomir R. |
| collection | DOAJ |
| description | 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] |
| first_indexed | 2024-12-11T00:41:21Z |
| format | Article |
| id | doaj.art-a309f54dc3d34d83b7285fd067f238fa |
| institution | Directory Open Access Journal |
| issn | 0367-598X 2217-7426 |
| language | English |
| last_indexed | 2024-12-11T00:41:21Z |
| publishDate | 2015-01-01 |
| publisher | Association of Chemical Engineers of Serbia |
| record_format | Article |
| series | Hemijska Industrija |
| spelling | doaj.art-a309f54dc3d34d83b7285fd067f238fa2022-12-22T01:26:55ZengAssociation of Chemical Engineers of SerbiaHemijska Industrija0367-598X2217-74262015-01-0169212112610.2298/HEMIND131128027L0367-598X1400027LBasic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weightLukač Dragomir R.0Vidović Vitomir S.1Stoisavljević Aleksandar Lj.2Puvača Nikola M.3Džinić Natalija R.4Tomović Vladimir M.5Faculty of Agriculture, Department of Animal Science, Novi SadFaculty of Agriculture, Department of Animal Science, Novi SadPTK Panonija a.d., Bačka TopolaFaculty of Agriculture, Department of Animal Science, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadMeat 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]http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400027L.pdffatteningpigsslaughter weightchemical compositionmeat |
| spellingShingle | Lukač Dragomir R. Vidović Vitomir S. Stoisavljević Aleksandar Lj. Puvača Nikola M. Džinić Natalija R. Tomović Vladimir M. Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight Hemijska Industrija fattening pigs slaughter weight chemical composition meat |
| title | Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight |
| title_full | Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight |
| title_fullStr | Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight |
| title_full_unstemmed | Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight |
| title_short | Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight |
| title_sort | basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight |
| topic | fattening pigs slaughter weight chemical composition meat |
| url | http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400027L.pdf |
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