Comparative study of the meat quality of common carp strains harvested from different fish ponds

  • Dániel Varga
  • András Szabó
  • Róbert Romvári
  • Csaba Hancz
Kulcsszavak: carp, meat quality

Absztrakt

This study analyzed, whether there exist detectable differences among carp meat quality traits of fish harvested from different fish ponds at the age of 3 years. The slaughter and meat quality traits of altogether 40 carps was determined. It was stated that sex has a detectable effect on pH 24 and that body weight significantly affects flesh dry matter content. It was experienced that the water holding capacity of carp flesh is relatively low, and is expressedly sensitive towards induced effects like freezing and cooking.

Megjelent
2010-02-15
Hogyan kell idézni
Varga, D., Szabó, A., Romvári, R., & Hancz, C. (2010). Comparative study of the meat quality of common carp strains harvested from different fish ponds. Acta Agraria Kaposváriensis, 14(2), 301-306. Elérés forrás http://journal.ke.hu/index.php/aak/article/view/2026
Rovat
Poster Section

Ugyanannak a szerző(k)nek a legtöbbet olvasott cikkei

<< < 1 2 3 4