"tamworth" - 1 õppematerjal

Liha töötlemine

pale, soft, and exudative (PSE) meat that has and Pietrain-sired pigs. excessive drip loss because of rapid pH Wood et al. (2004) reported that breed decline while the carcass is still hot (Sather affected the fatty acid composition of intra- et al. 1990). Fernandez et al. (2004) reported muscular neutral lipid. Pork from Berkshire that NN and Nn pigs exhibited postmortem and Tamworth pigs (fatter carcasses) had changes at the same rate, as evidenced by more 14:0 and 16:0, while that from Duroc similar glycogen, lactate, creatine phosphate and Large White (leaner) contained more and ATP levels, and pH values at 40 minutes polyunsaturated fatty acids. Meat from Duroc postmortem. Raw meat (longissimus lumbo- pigs had high concentrations of 20:5n-3 and rum) from nn pigs had lower visual color 22:6n-3.