Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
942 17 |
Ultima descărcare din IBN: 2024-02-21 12:19 |
Căutarea după subiecte similare conform CZU |
636.4:611.018.6+619:614.31:637.5.053 (1) |
Porc. Porcine (111) |
Anatomie. Anatomie umană și comparată. (237) |
Inspecţie şi control sanitar (92) |
Produse ale animalelor domestice (de curte) și de vânat (304) |
SM ISO690:2012 BRĂDĂŢAN, Gheorghe. Relaţii dintre caracteristici ale ţesutului muscular scheletic şi calitatea cărnii de porc
. In: Ştiinţa Agricolă, 2007, nr. 2, pp. 86-92. ISSN 1857-0003. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Ştiinţa Agricolă | ||||||
Numărul 2 / 2007 / ISSN 1857-0003 /ISSNe 2587-3202 | ||||||
|
||||||
CZU: 636.4:611.018.6+619:614.31:637.5.053 | ||||||
Pag. 86-92 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
Pig meat quality is influenced by interactions between genotype, rearing factors, preslaughter and slaughter conditions. This paper describes muscle characteristics, in particular muscle
fibers, intramuscular fat and connective tissue and their relationship with sensory, technological, nutritional and hygienic traits of meat. Although some relationships are well established, such as the favorable effect of intramuscular fat level up to 3% on sensory properties, the influence of muscle fiber characteristics (metabolic and contractile type, diameter) on the different components of meat quality is not fully understood. The identification of muscle traits that are favorable to meat quality, and a better knowledge of the mechanisms leading to the differentiation and development of muscular tissues are required, in order to produce meat that satisfies consumers as well as the meat industry.
|
||||||
Cuvinte-cheie Consumers, genotype, Meat industry, Meat quality, Muscular tissues |
||||||
|