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Chemical composition of fresh pork and bacon from pigs of different breed types, sexes and origins

  • D B Lowe (a1), A J Kempster (a1), M W Fogden (a1) and C F White (a1)

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Consumers are becoming increasingly aware of the importance of the dietary composition of the food they eat, and are demanding that it is labelled effectively. This demand has major implications for the meat industry because meat is a highly variable product and can be processed in many ways. One area currently under review is the methodology used to determine the water added to pig meat during processing (based on the fat-free nitrogen (FFN) content of fresh meat).

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Meat and Livestock commission, 1989. Stotfold Pig Development Unit. First Trial Results. MLC, Milton Keynes, Bucks.. (Price £50)
Kempster, A. J., Cook, G. L. and Grantley-Smith, M. 1986. National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness. A review. Meat Science 17: 107138.

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Chemical composition of fresh pork and bacon from pigs of different breed types, sexes and origins

  • D B Lowe (a1), A J Kempster (a1), M W Fogden (a1) and C F White (a1)

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