The Meat Quality Analysis of Mangalica Pigs

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dc.contributor.advisorVárszégi, Zsófia
dc.contributor.authorGelegsambuu, Altanzul
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2019-04-29T06:50:43Z
dc.date.available2019-04-29T06:50:43Z
dc.date.created2019-04-29
dc.description.abstractPork loin quality is observed to compare between different genotype and weight. These are classified to four groups which are Purebred, F1 Crossbred, heavy weight and light weight. Meat color and marbling were determined by Canadian grading system. This system was working good to determine meat color and marbling. So slaughter house should use this system because keep money and time. As a result, when increase weight, fat, marbling and fatty acids were increasing. In case of Purebred, meat color and marbling higher than F1 Crossbred.hu_HU
dc.description.courseAnimal Husbandry Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent41hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/266315
dc.language.isoenhu_HU
dc.subjectMangalica pighu_HU
dc.subjectmarblinghu_HU
dc.subjectmeat colorhu_HU
dc.subjectfatty acidshu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleThe Meat Quality Analysis of Mangalica Pigshu_HU
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