SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM

Autor:	Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	quality carcass meat breeding systems Food processing and manufacture TP368-456
Zdroj:	Food and Environment Safety, Vol 17, Iss 2, Pp 252-260 (2018)
Druh dokumentu:	article
ISSN:	2068-6609 2559-6381
Popis:	The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in an organic system for a period of 75 days. The established differences in the slaughter results (carcass weight, dressing percentage) and the proportion of internal organs relative to the weight of lamb before slaughter) among the lambs bred in an organic and conventional system are statistically not significant (p>0.05). Significant difference (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/6be1f82e55e5454c8cd376eecde81ad3 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF