Comparison of Norwegian Landrace with Polish Large White pigs in respect of meat quality
Kortz, J.; Grajewska, S.; Rozyczka, J.
Roczniki Nauk Rolniczych, B 96(3): 71-78
1975
Accession: 000046030
Samples of longissimus dorsi muscle from carcasses of 39 Norwegian Landrace (NL) and 37 Polish Large White pigs were evaluated visually and analysed chemically. In addition, an organoleptic quality assessment was carried out on cooked-ham adductor and semimembranosus muscles. Significant breed differences were found for 2 traits only: moisture content of the meat (lower in the NL) and intensity of the aroma of cooked meat (higher in the NL).
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