Pork quality with special emphasis on colour and its changes during storage
The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, and 72 hours from the slaughter and its changes during storage. The meat was obtained from 52 crossbreed porkers F1 (Polish Large White x Polish Landrace), gilts and hogs in equal amounts. The assessmen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2018-03-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773778_Pork_quality_with_special_emphasis_on_colour_and_its_changes_during_storage_en.pdf |