Add to ORKGThe aim of this study was to evaluate weight losses of pork meat during storage, especially during the chilling proces 24 hours after slaughter. In the theoretical part there are described the history of the origin and development of Prestice black-pied pig, the chemical composition of meat, slaughtering and chilling. The practical part dealt with the evaluation of weight losses in pig carcasses after twenty four hours of chilling. Data for this study was obtained from the carcasses of Prestice black-pied pig breed
The aim of bachelor work was to evaluate the length of fattening, average daily gain, consumption of...
The aim of the thesis was to characterize the growth, fattening performance and carcass value of pig...
U ovom radu prikazani su rezultati određivanja udjela mišićnog tkiva po metodi ˝dvije točke˝ u 26 sv...
Celem pracy było określenie wpływu rasy, mięsności i otłuszczenia tuczników na wielkość ubytków masy...
The thesis focused on the summary of the quality of pork. The main indicators of the quality of pork...
The aim of this thesis was to compile and study the issue of processing meat from the arrival of the...
Present study deals with carcass composition and meat quality of pigs originating from three pork c...
The aim of the study was to observe the microclimatic conditions in chilling room and their influenc...
The research has been made on 20 Black Slavonian Pigs in both ways of keeping them (indoor, outdoor)...
Pig breeding is significant in the Czech Republic. The consumption of pork represents about 41 % of ...
The aim of this thesis was to analyse indicators determined during classification of pig carcasses w...
In this Bachelor Thesis on Objective Classification of Pigs Slaughter body. 160 pigs were included i...
Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal...
The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, an...
The aim of the study was to estimate the possibility of shortening the fattening period of Black Sla...
The aim of bachelor work was to evaluate the length of fattening, average daily gain, consumption of...
The aim of the thesis was to characterize the growth, fattening performance and carcass value of pig...
U ovom radu prikazani su rezultati određivanja udjela mišićnog tkiva po metodi ˝dvije točke˝ u 26 sv...
Celem pracy było określenie wpływu rasy, mięsności i otłuszczenia tuczników na wielkość ubytków masy...
The thesis focused on the summary of the quality of pork. The main indicators of the quality of pork...
The aim of this thesis was to compile and study the issue of processing meat from the arrival of the...
Present study deals with carcass composition and meat quality of pigs originating from three pork c...
The aim of the study was to observe the microclimatic conditions in chilling room and their influenc...
The research has been made on 20 Black Slavonian Pigs in both ways of keeping them (indoor, outdoor)...
Pig breeding is significant in the Czech Republic. The consumption of pork represents about 41 % of ...
The aim of this thesis was to analyse indicators determined during classification of pig carcasses w...
In this Bachelor Thesis on Objective Classification of Pigs Slaughter body. 160 pigs were included i...
Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal...
The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, an...
The aim of the study was to estimate the possibility of shortening the fattening period of Black Sla...
The aim of bachelor work was to evaluate the length of fattening, average daily gain, consumption of...
The aim of the thesis was to characterize the growth, fattening performance and carcass value of pig...
U ovom radu prikazani su rezultati određivanja udjela mišićnog tkiva po metodi ˝dvije točke˝ u 26 sv...