Tenderness of meat: effects of slaughter weight

Tenderness of meat from entire male pigs: effects of breed, slaughter weight and measuring method M. Aluwé et al. Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences, Scheldeweg 68, B-9090 Melle, Belgium.

Average value ± st. dev. of meat Warner-Bratzler shear force (WBSF) measurement for entire males of Piétrain (P), Belgian Landrace Stress Negative (BN) and the Large White (LW) breed slaughtered at 90 and 110 kg. More details