Study on Pork Characteristics of Chinese uzhishan Mini-Pig

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dc.creatorJun She Sun
dc.creatorFei Lu
dc.date2002
dc.date2015-06-05T12:17:05Z
dc.date2015-06-05T12:17:05Z
dc.date.accessioned2026-06-27T18:56:35Z
dc.descriptionThis research was conducted to evaluate the meat traits of Wuzhishan mini-pigs (WZSP). Young Xiang-pigs (XPs) and adult Beijing Black-pigs (BPs) were used as the control group of young and adult WZSPs respectively. Studies included evaluation of carcass properties, meat sensory character, edible quality and processing performance. The studies show the WZSP is of thin skin, low back-fat, high lean percentage and meat productivity. The results of meat quality analysis indicate the WZSP pork is of fresh meat color, good elasticity, less marbling, rich amino acid especially pre-flavor amino acid and low intra-muscular fat. Meanwhile, WZSP pork presents benign processing performance of low loose water percentage, low drip loss, and eminent bounding water capability.
dc.identifierhttps://hdl.handle.net/10568/66666
dc.identifier.urihttp://hdl.handle.net/123456789/166076
dc.languageen
dc.rightsOpen Access
dc.sourceJun She Sun and Fei Lu. 2002. Study on Pork Characteristics of Chinese uzhishan Mini-Pig. Pakistan Journal of Nutrition 1(4): 169-173.
dc.subjectprocessing
dc.subjectsensors
dc.subjectpork
dc.subjecteast asia
dc.titleStudy on Pork Characteristics of Chinese uzhishan Mini-Pig
dc.typeJournal Article

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