Yield of meat for pork prosciutto production
Prinos mesa namenjenog proizvodnji svinjske pršute
Apstrakt
Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal cut loin - M. longissimus lumborum et thoracis). Average weight of live pigs was 102 kg. Average weight of warm primary dressed carcasses was 87.6 kg, chilled - 86.1 kg (weight loss during chilling - 1.71%), whereas average carcass yield was 84.41%. Average shares of total meat yield for pork prosciutto production was - in chilled carcass weight 6.47% (left sides) and 6.60% (right sides); in crude loin weight - 42.12% (left sides) and 40.98% (right sides).
U radu su izneseni podaci o prinosu mesa, pre svega osnovnog dela slabina i leđa (M. longissimus lumborum et thoracis), koje se koristi za proizvodnju svinjske pršute. Za ispitivanja je korišćeno 18 trupova svinja prosečne mase pre klanja 102 kg. Prosečna masa primarno obrađenih toplih trupova iznosila je 87,6 kg, a ohlađenih 86,1 kg (gubitak mase tokom hlađenja 1,71%), dok je prinos trupa iznosio 84,4%. Prosečan prinos obrađene muskulature slabina i leđa, u odnosu na masu ohlađene polutke, iznosio je 6,47% za leve i 6,60% za desne polutke; a u odnosu na masu neobrađenih leđa, 42,12% za leve i 40,98% za desne polutke.
Ključne reči:
pork prosciutto / primal cuts / loin / yield of muscles / svinjska pršuta / osnovni delovi / leđa / prinos muskulatureIzvor:
Tehnologija mesa, 2006, 47, 3-4, 104-109Izdavač:
- Institut za higijenu i tehnologiju mesa, Beograd
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Antonić, Bogoljub AU - Radovanović, Radomir AU - Grujić, Radoslav AU - Tomić, Nikola PY - 2006 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1181 AB - Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal cut loin - M. longissimus lumborum et thoracis). Average weight of live pigs was 102 kg. Average weight of warm primary dressed carcasses was 87.6 kg, chilled - 86.1 kg (weight loss during chilling - 1.71%), whereas average carcass yield was 84.41%. Average shares of total meat yield for pork prosciutto production was - in chilled carcass weight 6.47% (left sides) and 6.60% (right sides); in crude loin weight - 42.12% (left sides) and 40.98% (right sides). AB - U radu su izneseni podaci o prinosu mesa, pre svega osnovnog dela slabina i leđa (M. longissimus lumborum et thoracis), koje se koristi za proizvodnju svinjske pršute. Za ispitivanja je korišćeno 18 trupova svinja prosečne mase pre klanja 102 kg. Prosečna masa primarno obrađenih toplih trupova iznosila je 87,6 kg, a ohlađenih 86,1 kg (gubitak mase tokom hlađenja 1,71%), dok je prinos trupa iznosio 84,4%. Prosečan prinos obrađene muskulature slabina i leđa, u odnosu na masu ohlađene polutke, iznosio je 6,47% za leve i 6,60% za desne polutke; a u odnosu na masu neobrađenih leđa, 42,12% za leve i 40,98% za desne polutke. PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - Yield of meat for pork prosciutto production T1 - Prinos mesa namenjenog proizvodnji svinjske pršute EP - 109 IS - 3-4 SP - 104 VL - 47 UR - https://hdl.handle.net/21.15107/rcub_agrospace_1181 ER -
@article{ author = "Antonić, Bogoljub and Radovanović, Radomir and Grujić, Radoslav and Tomić, Nikola", year = "2006", abstract = "Eighteen carcasses were used for investigations of meat yield for pork prosciutto production (primal cut loin - M. longissimus lumborum et thoracis). Average weight of live pigs was 102 kg. Average weight of warm primary dressed carcasses was 87.6 kg, chilled - 86.1 kg (weight loss during chilling - 1.71%), whereas average carcass yield was 84.41%. Average shares of total meat yield for pork prosciutto production was - in chilled carcass weight 6.47% (left sides) and 6.60% (right sides); in crude loin weight - 42.12% (left sides) and 40.98% (right sides)., U radu su izneseni podaci o prinosu mesa, pre svega osnovnog dela slabina i leđa (M. longissimus lumborum et thoracis), koje se koristi za proizvodnju svinjske pršute. Za ispitivanja je korišćeno 18 trupova svinja prosečne mase pre klanja 102 kg. Prosečna masa primarno obrađenih toplih trupova iznosila je 87,6 kg, a ohlađenih 86,1 kg (gubitak mase tokom hlađenja 1,71%), dok je prinos trupa iznosio 84,4%. Prosečan prinos obrađene muskulature slabina i leđa, u odnosu na masu ohlađene polutke, iznosio je 6,47% za leve i 6,60% za desne polutke; a u odnosu na masu neobrađenih leđa, 42,12% za leve i 40,98% za desne polutke.", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "Yield of meat for pork prosciutto production, Prinos mesa namenjenog proizvodnji svinjske pršute", pages = "109-104", number = "3-4", volume = "47", url = "https://hdl.handle.net/21.15107/rcub_agrospace_1181" }
Antonić, B., Radovanović, R., Grujić, R.,& Tomić, N.. (2006). Yield of meat for pork prosciutto production. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 47(3-4), 104-109. https://hdl.handle.net/21.15107/rcub_agrospace_1181
Antonić B, Radovanović R, Grujić R, Tomić N. Yield of meat for pork prosciutto production. in Tehnologija mesa. 2006;47(3-4):104-109. https://hdl.handle.net/21.15107/rcub_agrospace_1181 .
Antonić, Bogoljub, Radovanović, Radomir, Grujić, Radoslav, Tomić, Nikola, "Yield of meat for pork prosciutto production" in Tehnologija mesa, 47, no. 3-4 (2006):104-109, https://hdl.handle.net/21.15107/rcub_agrospace_1181 .