Carcass and the Meat Quality of Hungarian Lambs
| Autor: | Zsófia Rózsáné Várszegi, Györgyi Molnár, András Jávor |
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| Rok vydání: | 2002 |
| Předmět: | |
| Zdroj: | Acta Agraria Debreceniensis. :65-71 |
| ISSN: | 2416-1640 1587-1282 |
| DOI: | 10.34101/actaagrar/1/3539 |
| Popis: | The author investigated 153 lambs of nine genotypes originating from breeding flocks, and 50 lambs originating from production flocks. The investigations were performed between 1995 and 1998. The authors discuss the evaluation of comformation and fat cover according to EUROP standards. The authors also investigate the proportion of valuable meat by genotype, and – out of the internal value indicators – the dry-matter, protein, fat, connective-tissue and hemin contents comparing the flavour, aroma, tenderness, and oven loss of the different genotypes. The following findings should be highlighted:♦ The Hungarian Merino breed should be improved, as – according to EUROP standards, more than 70% of these animals were rated as quality „R”.♦ Hungarian fattening technology has to be preserved, as the lambs reach the desired slaughter weight within a short period of time, and without over-fattening.♦ Readiness for slaughter, typical of each genotype, has to be defined, and slaughter at proper weight be achieved.♦ It has to be re-evaluated whether the Hungarian Merino is the only breed which can be used in Hungary, as none of the investigations really proved the special characteristics and significance of this breed.The author summarizes the findings of the investigation in five tables. |
| Databáze: | OpenAIRE |
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