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The experiment was conducted on samples of the dorsal muscle (musculus longissimus dorsi), taken from 60 carcasses of fattening pigs with average live weight of ca. 110 kg, characterized by meat of normal quality. A total of 120 samples, each weighing ca. 500 g, were collected. They were divided into two groups and frozen according to a cryogenic-ventilation method (60 samples) and a ventilation method...
The studies were conducted on 250 carcasses of fattening pigs of both sexes, coming from individual producers, purchased by the Meat Plants in Ostróda and Brodnica. The criterion of classifying them according to the EUROP system was the meat content of carcasses. An increase in quality from class P to E was accompanied by a lower content of dry matter and fat, and a higher content of mineral components...
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