Liha töötlemine
yield grade, based on differences in carcass (redness) than did Simmental and Simmental
weight, longissimus muscle area, fat depth, x Limousin cattle.
and percentage kidney, pelvic, and heart fat, Genetic differences in swine have also
existed, depending on sire breed. Hereford- resulted in pork with different quality char-
sired calves had more marbling than progeny acteristics. Since 1990, producers have dra-
of Limousin or Piedmontese sires. Schenkel matically improved the nutritional profile of
et al. (2005) reported associations between pork, producing a product that is 31% lower
Technological Quality of Meat for Processing 27
in fat, 10% lower in cholesterol and 17% while that from Duroc and Duroc/Hampshire
lower in calories (USDA 2007). However, was lower in fat. Pork from Danish Landrace
annaabi.ee 
