Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

OBJECTIVE: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. MATERIALS AND METHODS: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the lon...

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Detalles Bibliográficos
Autores principales: Povod, Mykola, Mykhalko, Olekasndr, Kyselov, Oleksandr, Opara, Victor, Andreychuk, Valery, Samokhina, Yevheniia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET) 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8520149/
https://www.ncbi.nlm.nih.gov/pubmed/34722752
http://dx.doi.org/10.5455/javar.2021.h542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8520149/
https://www.ncbi.nlm.nih.gov/pubmed/34722752
http://dx.doi.org/10.5455/javar.2021.h542

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