2019•Journal of Food Measurement & CharacterizationRequires access

The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight

Vladimir Tomović, Lato Pezo, Marija Jokanović, Mila Tomović, Branislav Šojić, Snežana Škaljac, Dragan Vujadinović, Maja Ivić, Ilija Đjekić, Igor Tomašević

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Key concepts: Lean tissue, Subcutaneous fat, Lean meat, Carcass weight, Mathematics, Composition (language), Food science, Artificial neural network