期刊名称：Universitatea de Stinte Agricole si Medicina Veterinaria a Banatului Timisoara. Lucrari Stiintifice. Seria I. Management Agricol
印刷版ISSN：1453-1410
出版年度：2012
卷号：XIV
期号：2
页码：453-459
出版社：Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului Timisoara
摘要：Meat produced from pigs is characterized by its nutritional value, due the existence in its chemical composition, of protein and fat which gives it special properties. Its distinguished by taste and tenderness being required of his consumers both in fresh and preserved stage by different methods. For the low hygroscopicity degree, having high fat is well suited to producing a wide range of products with long conservation and taste qualities much appreciated by consumers. Animals slaughtered at a weight of 115 kg produce top quality meat, protein percentage being 21.88% and 2.21% fat. Meat has the largest amount of water 74.66 which prints a juicy tenderness and pH has good absolute value of 5.70
