@article{
author = "Kosovac, Olga and Petrović, Milica and Živković, Branislav and Fabjan, Mihal and Radović, Čedomir",
year = "2002",
abstract = "Results of the investigation carried out on pork carcasses (n = 20), deriving from Large Yorkshire pigs, are presented in this paper. Investigation began with average body mass of pigs of approximately 25 kg and ended with average body mass of 100 kg. Trial animals received uniquediet mixture (content of crude protein 17,4%, lysine content 0,9%, cellulose content 4,9%). Following traits were determined: mass of warm carcass sides at slaughtering, fat thickness between 13th and 14th rib and on vertebrae where Gluteus medius pars piriformis most penetrates the fat tissue. After cooling of carcass sides during 24 hour period on temperature of 4°C, lateral section was cut between 13lh and 14th rib in order to determine section surface of the Musculus longissiums dorsi (MLD) and surrounding fat tissue. Based on MLD section and surrounding fat tissue the meat-fat ration on the back part of carcass was calculated. Dissection of right carcass side was done according to the method of WENINGER et al. (Petričević, 1985). Following quantitativi traits are presented: pH1 and pH2 values determined by using the digital pH-meter 45 minutes post mortem and 24 hours subsequent to slaughtering, respectively. Average weight of warm carcass side was 41,7 kg. Major parameters for dissection are fat thickness (22,35 - 23,35 mm). MLD area was 36,40 cm2. In regard to the share of major parts of carcass sides, extremely high contribution of back part (8,20 kg or 19,62%) whereas the determined contribution of ham in carcass side was 10,68 kg or 25,5%. Contribution of muscle tissue in certain carcass parts varied. For instance, the highest relative share of muscle tissue was determined in ham and shoulder 71,91% and 71,67%, respectively, followed by neek, 62,86%, whereas in other major carcass parts value of aporox 58% was determined. Total content of muscle tissue in carcass side was 58,41%. Majority of quality parameters were within the normal values., U radu su prikazani rezultati količine mesa u polutkama, dobijenim disekcijom polutki po metodi WENINGER (Petričević, 1985). Površina MLD. je 36,40 cm2, a sadržaj mišićnog tkiva u polutci je bio 58,41%. Konformacija trupa je specifična, gde naročito treba istaći visok udeo leđnog dela (19,62%) i udeo šunke (25,50%). Najveći udeo mišićnog tkiva bio je u šunki i plećki (71,91 i 71,67%). Većina pokazatelja kvaliteta mišićnog tkiva kretala se u normalnim granicama.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Evaluation of the quality level of carcass from the aspect of proportion of major carcass parts in pork carcass sides, Ocena nivoa kvaliteta trupa sa gledišta udela tkiva u glavnim delovima svinjskih polutki",
volume = "18",
number = "3-4",
pages = "21-26",
doi = "10.2298/BAH0204021K"
}
