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Study on Pork Characteristics of Chinese uzhishan Mini-Pig

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Field Value
 
Title Study on Pork Characteristics of Chinese uzhishan Mini-Pig
 
Creator Jun She Sun
Fei Lu
 
Subject processing
sensors
pork
east asia
 
Description This research was conducted to evaluate the meat traits of Wuzhishan mini-pigs (WZSP). Young Xiang-pigs (XPs) and adult Beijing Black-pigs (BPs) were used as the control group of young and adult WZSPs respectively. Studies included evaluation of carcass properties, meat sensory character, edible quality and processing performance. The studies show the
WZSP is of thin skin, low back-fat, high lean percentage and meat productivity. The results of meat quality analysis indicate the WZSP pork is of fresh meat color, good elasticity, less marbling, rich amino acid especially pre-flavor amino acid and low intra-muscular fat. Meanwhile, WZSP pork presents benign processing performance of low loose water percentage, low drip loss, and eminent bounding water capability.
 
Date 2002
2015-06-05T12:17:05Z
2015-06-05T12:17:05Z
 
Type Journal Article
 
Identifier Jun She Sun and Fei Lu. 2002. Study on Pork Characteristics of Chinese uzhishan Mini-Pig. Pakistan Journal of Nutrition 1(4): 169-173.
https://hdl.handle.net/10568/66666
http://www.pjbs.org/pjnonline/fin45.pdf
 
Language en
 
Rights Open Access
 
Source Pakistan Journal of Nutrition