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

Published online by Cambridge University Press:  24 November 2017

D B Lowe ,
A J Kempster ,
M W Fogden  and
C F White
D B Lowe
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
A J Kempster
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
M W Fogden
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
C F White
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
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Extract

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).

Type
Pig Production
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1990 , March 1990 , pp. 55
Copyright
Copyright © The British Society of Animal Production 1990

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References

Meat and Livestock commission, 1989. Stotfold Pig Development Unit. First Trial Results. MLC, Milton Keynes, Bucks.. (Price £50)Google Scholar
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: 107–138.Google Scholar