STUDY CONCERNING THE FACTORS THAT INFLUENCE GLOBAL QUALITY IN PORK

ANA LOZICI, CORNELIA PETROMAN

Abstract


Global quality in pork is influenced by a series of both technological and hygiene factors that can make it improper for consumption. Pork has a high digestibility since proteins rank first in quality. The value of pork pH vary during the post-processing period between 7.0 and 5.4, the water holding capacity being influenced by the pH values of the pork before maturation and rigor.

 


Keywords


global quality; pork; swine; factors; pH

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

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