Quality and processability of meat in polish native pig – a review
Karolina Szulc,
Sebastian Nowaczewski,
Ewa Skrzypczak
et al.
Abstract:The primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance traits. However, improved carcass leanness and reduced carcass fatness, especially intramuscular fat content, have led to a deterioration of pork quality and processability. Due to the growing frequency of meat defects and the limited potential use of such meat in the production of premium products this constitutes a considerable problem for the meat industr… Show more
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