Abstract
Two surveys were made on 1008 and 205 carcasses to study several neat quality traits and to assess qualitative aspects of meat from Italian heavy pigs. Measurements were made of pH1, pHu, water holding capacity (WHC) by Filter Paper Press (FPP) and Kapillar Volumeter (KV), drip loss and colour (Hunter L, a, b). Values for pH1, pHu and FPP were taken in several muscles and muscle sites. The carcasses were subjectively classified as normal, PSE or DFD.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
