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| rdf:type
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| Description
| - Texture of pork meat depends on many intravital factors such as breed, sex, intramuscular fat content and development of pH post mortem. For evaluation of the influence of these factors the carcasses of pure bred barrows and gilts of Large White, Czech Pig Meat, Landrace and Duroc were used. For laboratory investigations the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place at the first cruciate vertebra 48 hours post mortem. The texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device 7 days post mortem. In addition to texture evaluation the weight losses during cooking and pH 45 minutes post mortem were measured. Meat tenderness and juiciness were also sensory evaluated. The differences in tenderness of meat and other evaluated properties between breeds were found statistically significant; the most tender was meat of Duroc breed. Tenderness was related to juiciness and intramuscu
- Texture of pork meat depends on many intravital factors such as breed, sex, intramuscular fat content and development of pH post mortem. For evaluation of the influence of these factors the carcasses of pure bred barrows and gilts of Large White, Czech Pig Meat, Landrace and Duroc were used. For laboratory investigations the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place at the first cruciate vertebra 48 hours post mortem. The texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device 7 days post mortem. In addition to texture evaluation the weight losses during cooking and pH 45 minutes post mortem were measured. Meat tenderness and juiciness were also sensory evaluated. The differences in tenderness of meat and other evaluated properties between breeds were found statistically significant; the most tender was meat of Duroc breed. Tenderness was related to juiciness and intramuscu (en)
- Textura vepřového masa závisí na mnoha intravitálních vlivech, jako jsou plemeno, pohlaví, obsah intramuskulárního tuku a pH masa post mortem. Vliv těchto faktorů na křehkost masa (musculus longissimus lumborum et thoracis) byl hodnocen u vybraných plemen prasat. Pro hodnocení křehkosti tepelně upraveného masa byl použita metoda střihu dle Warnera a Bratzlera. Kromě textury byly měřeny hmotnostní ztráty záhřevem a pH masa 45 min post mortem. Křehkost a šťavnatost masa byly hodnoceny také senzoricky. Mezi plemeny byly zjištěny statisticky významné rozdíly v křehkosti masa a dalších hodnocených vlastnostech; nejkřehčí maso mělo plemeno duroc. Křehkost dobře korelovala se šťavnatostí a obsahem intramuskulárního tuku. Byla ovlivněna také hodnotou pH 45 min post mortem; čím vyšší bylo pH45, tím křehčí bylo maso. Pohlaví zvířat nemělo významný vliv na křehkost masa. (cs)
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| Title
| - The influence of some factors on texture of pork meat (en)
- Textúra bravčového mäsa v závislosti na niektorých faktoroch
- Textúra bravčového mäsa v závislosti na niektorých faktoroch (cs)
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| skos:prefLabel
| - The influence of some factors on texture of pork meat (en)
- Textúra bravčového mäsa v závislosti na niektorých faktoroch
- Textúra bravčového mäsa v závislosti na niektorých faktoroch (cs)
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| skos:notation
| - RIV/60461373:22330/04:00012902!RIV/2005/GA0/223305/N
|
| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(GA102/01/1344), Z(MSM 223300004)
|
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/04:00012902
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Pork;Tenderness;Texture;pH value;Intramuscular fat;Breed;Sex (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
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| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...i/riv/nazevZdroje
| - 6.konferencia Výživa - potraviny- legislativa
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Pipek, Petr
- Jeleníková, Jarmila
- Šikulová, Markéta
- Miyahara, M.
- Staruch, L.
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| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Slovenská technická univerzita v Bratislave. Vydavateľstvo STU
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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