About: Physical characteristics of rabbit meat: a review

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This review aimed at assesing of the physical traits in rabbit meat and at summarizing of the main factors which can influence them. To evaluate the meat quality in general it is necessary to account not only the chemical composition of meat, but all quality traits including physical and sensory characteristics. Physical characteristics are related, so they must be seen as a complex. The pattern of acidification may affect the colour and water holding capacity of the meat. At rigor the extent of contraction of the muscle will determine the textural qualities of the meat after cocking. Preslaughter handling may therefore influence several important quality characteristics. Main attention is devoted to factors of high effect on rabbit meat quality such as the genetic effects (breed, size), biological factors (age, weight), feeding and technological factors. This review aimed at assesing of the physical traits in rabbit meat and at summarizing of the main factors which can influence them. To evaluate the meat quality in general it is necessary to account not only the chemical composition of meat, but all quality traits including physical and sensory characteristics. Physical characteristics are related, so they must be seen as a complex. The pattern of acidification may affect the colour and water holding capacity of the meat. At rigor the extent of contraction of the muscle will determine the textural qualities of the meat after cocking. Preslaughter handling may therefore influence several important quality characteristics. Main attention is devoted to factors of high effect on rabbit meat quality such as the genetic effects (breed, size), biological factors (age, weight), feeding and technological factors. (en)
Title	Physical characteristics of rabbit meat: a review Physical characteristics of rabbit meat: a review (en)
skos:prefLabel	Physical characteristics of rabbit meat: a review Physical characteristics of rabbit meat: a review (en)
skos:notation	RIV/60460709:41210/10:47626!RIV11-MSM-41210___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Tůmová, Eva Bízková, Zuzana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	278907
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/10:47626
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	meat colour and pH,meat tenderness,water holding capacity,oxidative stability (en)
http://linked.open.../riv/klicoveSlovo	oxidative stability water holding capacity meat colour and pH meat tenderness
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[D0C8D3D3197A]
http://linked.open...i/riv/nazevZdroje	Scientia Agriculturae Bohemica
http://linked.open...in/vavai/riv/obor	GG
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	41
http://linked.open...iv/tvurceVysledku	Tůmová, Eva Bízková, Zuzana
http://linked.open...ain/vavai/riv/wos	0
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	1211-3174
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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