Search results for "Longissimus dorsi"
showing 3 items of 3 documents
The influence of age at slaughter and litter size on some quality traits of kid meat
2002
Abstract To study variations in the carcass characteristics of Girgentana kids slaughtered at 25 or 35 days of age and litter size (single or twin), 27 male kids were slaughtered and body components, carcass joints, pelvic limb tissue composition, meat fatty acid composition and M. longissimus dorsi (LD) colour were evaluated. Girgentana kids slaughtered at 35 days had greater live weights (6.4 kg versus 5.0 kg; P ≤0.01), carcass weights (4.5 kg versus 3.6 kg; P ≤0.01), muscle contents (57.6% versus 54.9%; P ≤0.01) but similar dressing percentages (70.1% versus 70.6%) as compared to kids slaughtered at 25 days. Twin kids had a higher muscle percentage (57.3% versus 55.2%; P ≤0.05) and simil…
Effects of litter size and sex on meat quality traits of kid meat
2004
The influence of litter size and sex on meat quality traits was investigated using 40 Nebrodi kids slaughtered at 47 days of age. Carcass measurements (body components, carcass joints, pelvic limb tissue composition, meat fatty acid composition and M. longissimus dorsi (LD) colour), body weight at birth and at slaughter were evaluated. Nebrodi kids had a low body weight at birth, with significant differences between male and female (4.1 kg versus 3.9 kg) and between single and twin (4.2 kg versus 3.8 kg). Male kids were heavier at birth and at slaughter, however, females had a higher percentage of kidney and pelvic fat (2.1% versus 1.5% of the right side; P < 0.01). Both males and females, …
Contents of vitamins B1, B2, B6, and B12 in pork and meat products
2001
The concentration of B vitamins (B(1), B(2), B(6), and B(12)) was determined in three pork muscles (Longissimus dorsi, loin; Biceps femoris, ham; and Triceps brachii, shoulder) and in pork and other meat products (cooked, pickled, and cured), of importance because they are consumed in high quantities. The results were compared with values reported by other authors and their contribution to the daily intake of these vitamins estimated. This showed that pork provides, on average, 97, 25.8, 35/43.7 (men/women), and 37% of the RDA (Recommended Dietary Allowances) for vitamins B(1), B(2), B(6), and B(12), respectively.