technological characteristics of the longissimus dorsi muscle of pig depending on the genetic type

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ID: 181155
2012
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Abstract
The processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological characteristics of pigmeat analyzed in this paper are represented by water retention ability, capacity of hydration and the degree of perselation. The researches have been conducted on 40 samples, taken from the muscle of the longissimus dorsi from breeds Marele Alb, Landrace, Line S 345 Periş, Duroc, Hampshire and Perhib, F1 hybrids (Marele AlbxLandrace) xPietrain and F1 (Marele AlbxLandrace) xSeghers. Water retention capacity has been appreciated by many indicators obtained from the pressing of the sample, according to the method Grau-Hamm. The largest capacity aircraft meets the breed Duroc (47.631), followed by the great white (43.33), LSP 345 Periş (42.87) and the hybrid Perhib (42.731). Water retention capacity, expressed as wet surface, stated on the first Landrace breed (30.012), followed by the Hampshire breed and F1xSeghers (29.602) hybrid Perhib (28.6) breed of LSP 345 Periş (28.361), the lowest value is passed to the race Duroc (22.344).
Reference Key
roibu2012scientifictechnological Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Consuela Roibu;Ionuţ Beia;Mariana Bran;Elena Popescu-Micloşanu;Răzvan Popa
Journal Enzyme and microbial technology
Year 2012
DOI
DOI not found
URL
http://spasb.ro/index.php/spasb/article/view/579
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