Open AccessEffects of various pre-slaughter weights on the physico-chemical qualities of pig meat
Author(s) -
Mykola Povod,
Олександр Григорович Михалко,
Oleksandr Kyselov,
Victor Opara,
Valery Andreychuk,
Yevheniia Samokhina
Publication year - 2021
Publication title -
journal of advanced veterinary and animal research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 9
ISSN - 2311-7710
DOI - 10.5455/javar.2021.h542
Subject(s) - marbled meat , flesh , carcass weight , zoology , food science , water holding capacity , chemistry , body weight , biology , endocrinology
The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights.