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Pig meat quality of pig meat that stands with the appropriate qualifications, which consists of. Color, fat content and composition, oxidative stability, uniformity and water-holding. [1] to keep these properties appropriate it. Different factors must be controlled in a variety of manufacturing processes which are divided into 2 main parts: controlling factors before birth is to carve a process step and handing breed pre-slaughter stunning, feeding, [1] the second part controlling factors in the end and to preserve the ruins is born in ขั้.Noton slaughter method, chilling and storage conditions of control by these factors as an entrepreneur, extremely important. Because if you want the meat to pigs that have high sales prices, quality meat, must be good. There are many applications and research work that brings these factors to analyze and determine the proper route to achieve the best quality meat to pigs before forwarding to the consumers.
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