CULINARY AND TECHNOLOGICAL USEFULNESS OF MEAT FATTENERS, ORIGINATED FROM THE CROSSBREEDING OF DANISH LANDRACE GILTS AND DUROC BOARS, SLAUGHTERED AT DIFFERENT WEIGHT

Elżbieta Krzęcio; Andrzej Zybert; Katarzyna Antosik; Halina Sieczkowska; Maria Koćwin-Podsiadła; Jolanta Kurył; Edward Pospiech; Andrzej Łyczyński; Bogusław Miszczuk

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Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published Our new CiteScore2023 from SCOPUS New IMPACT FACTOR 2023

3/2004 vol. 54

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CULINARY AND TECHNOLOGICAL USEFULNESS OF MEAT FATTENERS, ORIGINATED FROM THE CROSSBREEDING OF DANISH LANDRACE GILTS AND DUROC BOARS, SLAUGHTERED AT DIFFERENT WEIGHT

Elżbieta Krzęcio

Andrzej Zybert

Katarzyna Antosik

Halina Sieczkowska

Maria Koćwin-Podsiadła

Jolanta Kurył

Edward Pospiech

Andrzej Łyczyński

Bogusław Miszczuk

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Publication date: 2004-09-30

Pol. J. Food Nutr. Sci. 2004;54(3):297-301

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KEYWORDS

fatteners

carcass weight

culinary and technological usefulness of meat

ABSTRACT

This study was conducted to estimate the frequency of HAL genotype, lean meat content, the composition of sample joints, and the culinary and technological usefulness of meat of fatteners obtained from crossbred Danish Landrace gilts and imported Denmark boars, slaughtered at different weights. It is possible to gain good quality pork meat for the national meat industry from imported Danish animals (kept under different environmental conditions), slaughtered at higher weights than in Denmark (77.9 kg) but mostly preferred in Poland.

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WEIGHT IMPACT OF THE PEN-AR-LAN LINE FATTENERS ON THE SLAUGHTER VALUE AND MEAT QUALITY

INVESTIGATIONS OF FACTORS INFLUENCING THE LEVEL OF SUBCUTANEOUS AND INTRAMUSCULAR FAT IN SWINE CARCASSES

QUALITY AND TECHNOLOGICAL PROPERTIES OF MEAT FROM LANDRACE-YORKSHIRE × DUROC AND LANDRACE-YORKSHIRE × DUROC-PIETRAIN FATTENERS

QUALITY OF PORK WITH A DIFFERENT INTRAMUSCULAR FAT (IMF) CONTENT.

SLAUGHTER VALUE AND MEAT QUALITY IN PIGS FED DIETS WITH DIFFERENT FEED ADDITIVES

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.