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rdf:type
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Description
| - Generally pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is important to check the quality of meat at the beginning phase of productions. It is especially the selection of theparental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. Aim of my research was to compare whole PRE-SLAUGHTER FACTORS AFFECTING PIGMEAT QUALITY with including handling and manipulation wit pigs. Next was to was find relation between transport distance and time interval lairage in Slaughter house. Value pH was to use to determination normal and PSE pork meat. The lowest average value pH1 (5,69) reached pig handling on the shortest distance (up to 35 km) and the shortest rest time before slaughter (up to 1 h), see table 4. on the other side that brought us the highest percentual occurrence of meat defect PSE (in frontier 30%) in MLLT was found in a group of slaughter p
- Generally pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is important to check the quality of meat at the beginning phase of productions. It is especially the selection of theparental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. Aim of my research was to compare whole PRE-SLAUGHTER FACTORS AFFECTING PIGMEAT QUALITY with including handling and manipulation wit pigs. Next was to was find relation between transport distance and time interval lairage in Slaughter house. Value pH was to use to determination normal and PSE pork meat. The lowest average value pH1 (5,69) reached pig handling on the shortest distance (up to 35 km) and the shortest rest time before slaughter (up to 1 h), see table 4. on the other side that brought us the highest percentual occurrence of meat defect PSE (in frontier 30%) in MLLT was found in a group of slaughter p (en)
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Title
| - Pre-slaughter effect affecting pigmeat quality (en)
- Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky
- Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky (cs)
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skos:prefLabel
| - Pre-slaughter effect affecting pigmeat quality (en)
- Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky
- Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky (cs)
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skos:notation
| - RIV/60460709:41210/02:00003723!RIV/2003/MSM/412103/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41210/02:00003723
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - pig, meat, quality, pH1, transportion, resting-time, slaughter house, relationships (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - XXXI. Miedzynarodowe seminarium kól naukowych
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Neužil, Tomáš
- Červenka, Tomáš
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Uniwersytet Warminsko-Mazurski w Olsztynie
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http://localhost/t...ganizacniJednotka
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