title: [Feasibility of using meat from swine with diet-related yellow coloration of the fat].
abstract: The utilization of the flesh of swine objected to because of dietarily-induced yellowing of the fat is an economic problem. The causes of yellowing are explained on the basis of relevant literature and results from studies of the author. The potential use of this flesh in making raw sausages is investigated. The results obtained justify such an utilization. The knowledge acquired permits to recommend this flesh for the manufacture of "Knacker" (a highly seasoned dried sausage) and "Braunschweiger Mettwurst grob" (a kind of Bologna sausage).
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000818:Animals; D003116:Color; D004032:Diet; D004467:Economics; D005525:Food-Processing Industry; D008460:Meat / Q000592:standards; D013552:Swine / Q000378:metabolism*
vernacular_title: Möglichkeiten zur Verwertung des Fleisches von Schweinen mit fütterungsbedingter Gelbfärbung des Fettes