IMPROVEMENT OF SWINE MEAT PROCESSING METHODS

Gelu Huzau, Diana Marin, Cornelia Petroman

Abstract


The ability of farms to constantly produce meat and to adapt to the demand of the processing industry to sell a certain amount of meat of a certain type, depending on the preferences of consumers from the market is an essential condition in the swine breeding and exploitation of in integrated production systems. Taking into account these aspects of major importance for the economy of farms and compliance with the recommendations regarding environmental issues, the purpose of the research carried out in Satu-Mare County was to find solutions to ensure the need for meat according to the needs of the meat market, not by increasing the herds subjected to fattening but by stimulating the fattening use of fat pigs with high biological value, meaning increasing their individual production by shortening the fattening period, obtaining the amount of processed meat according to consumer needs.

Keywords


swine; meat; methods

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References


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Copyright (c) 2023 Huzau Gelu, Diana Marin, Petroman Cornelia

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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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