The aim of the research was to know the meat qualitative characteristics of the autochthonous genetic type Casertana and its crossbreeds in order to obtain a pig suitable for fresh consumption and/or transformation industry. The study was carried out on 8 muscles taken from 143 animals belonging 6 genetic types [Casertana (Ca), Ca x Large White (LW), Ca x (Landrace (L) x LW), Ca x Duroc, Ca x Spotted Poland and L x (L x LW)], of both sexes (entire male and females), slaughtered at 3 different weight classes (80-90, 100-110, 120-130 kg) and whose sides werew subjected to two different aging periods (4 and 8 days).
Meat quality of the 'Casertana' genetic type and its cross-breed pigs. II. Colour / Colatruglio, Pasquale; Zullo, Antonio; Barone, CARMELA MARIA ASSUNTA; Girolami, A.; Matassino, D.. - In: PRODUZIONE ANIMALE. - ISSN 0033-0000. - STAMPA. - 7:III Serie(1994), pp. 85-110.
Meat quality of the 'Casertana' genetic type and its cross-breed pigs. II. Colour.
COLATRUGLIO, PASQUALE;ZULLO, ANTONIO;BARONE, CARMELA MARIA ASSUNTA;
1994
Abstract
The aim of the research was to know the meat qualitative characteristics of the autochthonous genetic type Casertana and its crossbreeds in order to obtain a pig suitable for fresh consumption and/or transformation industry. The study was carried out on 8 muscles taken from 143 animals belonging 6 genetic types [Casertana (Ca), Ca x Large White (LW), Ca x (Landrace (L) x LW), Ca x Duroc, Ca x Spotted Poland and L x (L x LW)], of both sexes (entire male and females), slaughtered at 3 different weight classes (80-90, 100-110, 120-130 kg) and whose sides werew subjected to two different aging periods (4 and 8 days).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
