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CHEMICAL COMPOSITION OF THE PORK FROM THE MASS PRODUCTION IN POLAND: SITUATION AND DETERMINING FACTORS

机译:波兰大规模生产中猪肉的化学组成:状况和决定因素

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IntroductionProgress in pig breeding in Poland has resulted in the increase of mealiness and changes in chemical composition of pork meat (1). We may notice such desirable phenomenon as decrease of fat content in the meat, with a simultaneous high increase of protein content and somewhat lower rise of humidity. The present communication shows the results of the studies on chemical composition of the nine most important elements of pig carcass dressing, and the results of statistical analysis of relationship between chemical composition of meat and carcass mealiness and slaughter weight of animals.
机译:简介波兰养猪业的发展已导致猪肉的粉状增加和猪肉化学成分的改变(1)。我们可能会注意到这种理想的现象,例如肉中脂肪含量的减少,蛋白质含量的同时高增和湿度的降低。本来文显示了猪car体敷料中最重要的九种元素化学成分研究的结果,以及肉的化学成分与car体粉状和动物屠宰体重之间关系的统计分析结果。

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