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

    Cite this

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    keywords = "varkensvlees, karkaskwaliteit, vleeslappen, slachting, pigmeat, carcass quality, meat cuts, butchering",
    author = "P. Walstra and G.S.M. Merkus",
    year = "1996",
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    AU - Walstra, P.

    AU - Merkus, G.S.M.

    PY - 1996

    Y1 - 1996

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    KW - karkaskwaliteit

    KW - vleeslappen

    KW - slachting

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    KW - carcass quality

    KW - meat cuts

    KW - butchering

    M3 - Report

    T3 - Report / ID-DLO

    BT - 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

    PB - ID-DLO

    CY - Lelystad

    ER -