Procedure for assessment of the lean meat percentage as a consequence of the new EU reference dissection method in pig carcass classification : based on discussion in the EU Management Committee on Pig Meat and based on discussions with dissection experts during a meeting on May 18-19, 1994 at Zeist, NL

P. Walstra, G.S.M. Merkus

    Research output: Book/ReportReportProfessional

    Original languageEnglish
    Place of PublicationLelystad
    PublisherID-DLO
    Number of pages22
    Publication statusPublished - 1996

    Publication series

    NameReport / ID-DLO
    No.96.014

    Keywords

    • pigmeat
    • carcass quality
    • meat cuts
    • butchering

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