• Business
  • Published 2011

Nutrition and meat quality

@inproceedings{Baltic2011NutritionAM,
  title={Nutrition and meat quality},
  author={Ž. M. Baltic and Radmila Markovi{\'c} and Vesna Đorđevi{\'c}},
  year={2011}
}
There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors which influence the quantity and quality of meat. Main objective of proper nutrition is the best utilization of the genetic potential of pigs, and obtaining of meat which will satisfy the consumer or be used as raw material in manufacturing of meat products. Quality of pig… CONTINUE READING