Carcass weight

Association analysis between carcass weight and meat quality of Bamei pigs

J. P. Zhou, Wu, G. F., Xiang, A. Q., Wang, L., Sun, S. D., Yang, C., Xu, F. F., Zhou, J. P., Wu, G. F., Xiang, A. Q., Wang, L., Sun, S. D., Yang, C., and Xu, F. F., Association analysis between carcass weight and meat quality of Bamei pigs, vol. 15, p. -, 2016.

A total of 48 crossbred Bamei pig carcasses were divided into three groups (A, 60-69 kg; B, 70-79 kg; and C, 80-90 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the three groups increased from 2.20% (Group A) to 4.14% (Group C). Group B had higher drip loss (6.83%, P 51.63 > 43.64 N, P

Comparison between meat quality of Hanzhong White pigs and carcass weight

G. F. Wu, Shi, X. E., Li, Y. F., Lu, H. Z., Song, C. C., Jia, L., and Sun, S. D., Comparison between meat quality of Hanzhong White pigs and carcass weight, vol. 14, pp. 6059-6064, 2015.

A total of 48 carcasses of crossbred Hanzhong White pigs were divided into 3 groups (I, 90-99 kg; II, 100-109 kg; III, 110-119 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the 3 groups increased from 1.90 to 4.90%; for meat color, Warner-Bratzler shear force, drip loss, and oxidation-type muscle fiber percentage, and muscle fiber diameter of the longissimus lumborum, the indices in group II and group III were better than those in group I (P

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