|
KMID : 0377619770320020191
|
|
Korean Jungang Medical Journal
1977 Volume.32 No. 2 p.191 ~ p.194
|
|
|
Studies on the Physical and Chemical Characteristics of Swine Carcass
|
|
|
|
|
Abstract
|
|
|
Three hundred swine, 6~7 months old were studied for physio-chemical characteristics as follows:
1. The average length of the carcuses were 73~74cm. 2. Carcus production rate was 75~76%.
3. Four lean cuts: 33~35% of shoulder, 15~16% of belly, 23~24% of loin and 30~31% of ham.
4. The chemical composition of the loin was: water 727~3%, fat 2.5~3%, protein 21~23%, lime 0.9~1% and acid 6.26~5%.
5. The chemical characteristics of the back fat were melting point 32~34°C, and iodine value 55~57.
6. The thickness of fat on the back was 3.5~3.9cm, shoulder 3.3 ~4cm, and lumbar 3.9~4.1cm.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|