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65.960  Articles
1 of 6.596 pages  |  10  records  |  more records»
The research aims were to observe the effect of carcass aging on a different time to pork organoleptic quality of Bali pig. It used Completely Randomized Design with 4 treatments i.e. P0 = hot carcass without aging, P1 = carcass aging for 1 day, P2 = hot ... see more

Maximum values of dry matter and fat (% of the carcass weight) is achieved in swine exploited on small private family farms at 137 kg of dry matter and 115 kg of protein. Slaughtering swine at higher weight results in an increase of the dry matter and of ... see more

The „EUROP” grading system supplies the opportunity of generalising pork quality in the E.U. The market price of Romanian pork carcasses in 2009 has some characteristics depending on quality classes. Among member states of the E.U., Romania ranks 9 from t... see more

Romanian husbandry is better and better every year. In this context, the most representative results are in pig production, where the quality of carcasses is comparative to that of the other E.U. member states with high performances in this field. The met... see more

Maximum values of dry matter and fat (% of the carcass weight) is achieved in swine exploited on small private family farms at 137 kg of dry matter and 115 kg of protein. Slaughtering swine at higher weight results in an increase of the dry matter and of ... see more

Developing short food supply chains for products from local pig (Sus scrofa domesticus) breeds may offer chances for smallholders in rural areas to participate in niche markets and obtain additional income. Because the authenticity and distinctness of pro... see more

The use of alternative raw materials like crude glycerine in animal feed to reduce final costs could be of interest as the sector seeks to increase its competitiveness. The aims of the present work were to evaluate the effect of crude glycerine on back-fa... see more

The paper report results of research related to studying a change in the qualitative indicators and technological properties of meat and lard of swine under conditions of different diet compositions, specifically, with the addition of lead and cadmium (co... see more

The aim of the present study was to analyze the antimicrobial effect of garlic to the various groups of microorganisms during storage of ground pork.  In the experiment, samples of ground pork were used. The total viable counts (TVC), Pseudomonas spp... see more

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