Improving Turkey Meat Quality by Carcass Injection
نویسندگان
چکیده
منابع مشابه
Pig carcass quality in relation to carcass lean meat proportion
The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proporti...
متن کاملGenetics of Carcass Merit and Meat Quality
sists of three primary components: 1) proprietary Triumph genetics; 2) a USDA-approved process verification program; and 3) market hog purchase agreements. Within two years, producer participation in ABP has grown to more than 230,000 sows, which represents more than 55% of Farmland Foods’ total processing capacity. From an industry perspective, independent producers will have less and less con...
متن کاملUnderstanding and Improving Beef Cattle Carcass Quality
Interest and questions about the quality of beef are on the rise due to heightened awareness about the marketing of beef, from procurement and processing to consumer acceptance. Belatedly, producers are now beginning to receive information about the quality of the beef they produce. Consolidations among beef marketers have resulted in better communication between marketers and producers on carc...
متن کاملOstrich (Struthio camellus) Carcass Yield and Meat Quality Parameters
This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when ...
متن کاملOrganic Beef Production System: Carcass and Meat Quality
The aim was to verify organic system effect on carcass and meat quality of beefs. Twelve carcasses derived from Limousine x Red Pied beef, reared in the San Rossore Park (Tuscany) and slaughtered at 24 months of age, were used. After 24h post-mortem, carcasses were evaluated according to UE classification grid: on right half carcasses several measurements were taken and carcass compacteness was...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Poultry Science
سال: 1971
ISSN: 0032-5791
DOI: 10.3382/ps.0500898