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Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight
Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has influence on the basic chemical composition of meat. Fattening pigs were classified by their weight into three groups before the slaughter day. T...
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| Published in: | Hemijska industrija 2015, Vol.69 (2), p.121-126 |
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| Main Authors: | , , , , , |
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| Language: | English |
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| container_end_page | 126 |
| container_issue | 2 |
| container_start_page | 121 |
| container_title | Hemijska industrija |
| container_volume | 69 |
| creator | Lukac, Dragomir Vidovic, Vitomir Stoisavljevic, Aleksandar Puvaca, Nikola Dzinic, Natalija Tomovic, Vladimir |
| description | Meat is a very rich and universal source of nutrients. The primary importance
of meat is based especially on protein content. Optimum slaughter weight has
influence on the basic chemical composition of meat. Fattening pigs were
classified by their weight into three groups before the slaughter day. The
highest content of proteins and water was found in the part of ham and
shoulder in the group of animals at 100-110 and 111-120 kg of live weight,
respectively, while the lowest content was found in the part of neck in
animals at 121-130 kg of live weight. The highest content of intramuscular
fat and mineral substances was in animals at 121-130 kg (neck and loin),
while the lowest content was in animals at 100-110 kg live weight (ham). The
pH values were within the optimum limits (5.33 - 5.77). Differences between
the groups for the values of proteins content, mineral substance and pH
values were statistically highly significant (p |
| doi_str_mv | 10.2298/HEMIND131128027L |
| format | article |
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of meat is based especially on protein content. Optimum slaughter weight has
influence on the basic chemical composition of meat. Fattening pigs were
classified by their weight into three groups before the slaughter day. The
highest content of proteins and water was found in the part of ham and
shoulder in the group of animals at 100-110 and 111-120 kg of live weight,
respectively, while the lowest content was found in the part of neck in
animals at 121-130 kg of live weight. The highest content of intramuscular
fat and mineral substances was in animals at 121-130 kg (neck and loin),
while the lowest content was in animals at 100-110 kg live weight (ham). The
pH values were within the optimum limits (5.33 - 5.77). Differences between
the groups for the values of proteins content, mineral substance and pH
values were statistically highly significant (p<0.05; p<0.01), while for the
contents of water and intramuscular fat there were no differences (p>0.05)
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of meat is based especially on protein content. Optimum slaughter weight has
influence on the basic chemical composition of meat. Fattening pigs were
classified by their weight into three groups before the slaughter day. The
highest content of proteins and water was found in the part of ham and
shoulder in the group of animals at 100-110 and 111-120 kg of live weight,
respectively, while the lowest content was found in the part of neck in
animals at 121-130 kg of live weight. The highest content of intramuscular
fat and mineral substances was in animals at 121-130 kg (neck and loin),
while the lowest content was in animals at 100-110 kg live weight (ham). The
pH values were within the optimum limits (5.33 - 5.77). Differences between
the groups for the values of proteins content, mineral substance and pH
values were statistically highly significant (p<0.05; p<0.01), while for the
contents of water and intramuscular fat there were no differences (p>0.05)
between the groups.</description><subject>Animals</subject><subject>Cattle</subject><subject>Chemical composition</subject><subject>fattening</subject><subject>Ham</subject><subject>Meat</subject><subject>Nutrients</subject><subject>pigs</subject><subject>Proteins</subject><subject>slaughter weight</subject><subject>Swine</subject><issn>0367-598X</issn><issn>2217-7426</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdkctP4zAQxi3ESlTAnaMlzoHxI3Fy5E2lsnvZlfZmTfxoXdK42K5Q_3vCdsWBucxo5tNvPukj5ILBFedde_388DL_ec8EY7wFrhZHZMY5U5WSvDkmMxCNququ_XtCznNew1Sia2TTzcjrLeZgqFm5TTA4UBM325hDCXGk0dONw0JxtNRgMpgzfdvhEMr-8-axFDeGcUlX-z4Fm-l7KCtqg_cuubHQPOBuuSou0XcXpuGM_PA4ZHf-v5-SP48Pv--eq8Wvp_ndzaIyQnWlQtMhc9a7ybyRoFAJ6HsAY5ltoO5bAIm14sr3PQKrpXSWy9751lqPUohTMj9wbcS13qawwbTXEYP-t4hpqTGVYAanUUDna2mNsELaVvSKt7W30CjPRetxYl0eWNsU33YuF72OuzRO9jXr6obVjAObVHBQmRRzTs5_fWWgPxPS3xMSH3tPhX8</recordid><startdate>2015</startdate><enddate>2015</enddate><creator>Lukac, Dragomir</creator><creator>Vidovic, Vitomir</creator><creator>Stoisavljevic, Aleksandar</creator><creator>Puvaca, Nikola</creator><creator>Dzinic, Natalija</creator><creator>Tomovic, Vladimir</creator><general>Hemijska Industrija</general><general>Association of Chemical Engineers of Serbia</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-5500-7010</orcidid></search><sort><creationdate>2015</creationdate><title>Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight</title><author>Lukac, Dragomir ; Vidovic, Vitomir ; Stoisavljevic, Aleksandar ; Puvaca, Nikola ; Dzinic, Natalija ; Tomovic, Vladimir</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c379t-ac9a1edfe426c407a730bb00cd1d605b8004a5727fbba01544ed24bef8ddfa433</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Animals</topic><topic>Cattle</topic><topic>Chemical composition</topic><topic>fattening</topic><topic>Ham</topic><topic>Meat</topic><topic>Nutrients</topic><topic>pigs</topic><topic>Proteins</topic><topic>slaughter weight</topic><topic>Swine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lukac, Dragomir</creatorcontrib><creatorcontrib>Vidovic, Vitomir</creatorcontrib><creatorcontrib>Stoisavljevic, Aleksandar</creatorcontrib><creatorcontrib>Puvaca, Nikola</creatorcontrib><creatorcontrib>Dzinic, Natalija</creatorcontrib><creatorcontrib>Tomovic, Vladimir</creatorcontrib><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Hemijska industrija</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lukac, Dragomir</au><au>Vidovic, Vitomir</au><au>Stoisavljevic, Aleksandar</au><au>Puvaca, Nikola</au><au>Dzinic, Natalija</au><au>Tomovic, Vladimir</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight</atitle><jtitle>Hemijska industrija</jtitle><date>2015</date><risdate>2015</risdate><volume>69</volume><issue>2</issue><spage>121</spage><epage>126</epage><pages>121-126</pages><issn>0367-598X</issn><eissn>2217-7426</eissn><abstract>Meat is a very rich and universal source of nutrients. The primary importance
of meat is based especially on protein content. Optimum slaughter weight has
influence on the basic chemical composition of meat. Fattening pigs were
classified by their weight into three groups before the slaughter day. The
highest content of proteins and water was found in the part of ham and
shoulder in the group of animals at 100-110 and 111-120 kg of live weight,
respectively, while the lowest content was found in the part of neck in
animals at 121-130 kg of live weight. The highest content of intramuscular
fat and mineral substances was in animals at 121-130 kg (neck and loin),
while the lowest content was in animals at 100-110 kg live weight (ham). The
pH values were within the optimum limits (5.33 - 5.77). Differences between
the groups for the values of proteins content, mineral substance and pH
values were statistically highly significant (p<0.05; p<0.01), while for the
contents of water and intramuscular fat there were no differences (p>0.05)
between the groups.</abstract><cop>Belgrade</cop><pub>Hemijska Industrija</pub><doi>10.2298/HEMIND131128027L</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0002-5500-7010</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Hemijska industrija, 2015, Vol.69 (2), p.121-126 |
| issn | 0367-598X 2217-7426 |
| language | eng |
| recordid | cdi_doaj_primary_oai_doaj_org_article_a309f54dc3d34d83b7285fd067f238fa |
| source | Publicly Available Content Database |
| subjects | Animals Cattle Chemical composition fattening Ham Meat Nutrients pigs Proteins slaughter weight Swine |
| title | Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight |
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