Carcass quality was assessed according to the lean meat percentage and carcass weight. Meat quality was evaluated on the base of pH value, drip loss and incidence of PSE meat. For the evaluation were chosen three different final hybrids of pigs.
Carcass quality was assessed according to the lean meat percentage and carcass weight. Meat quality was evaluated on the base of pH value, drip loss and incidence of PSE meat. For the evaluation were chosen three different final hybrids of pigs. (en)