About: The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

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About: The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness Goto Sponge NotDistinct Permalink

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	Byl seldován vlivnpohlaví a plemene prasat na křehkost masa. Vzorky pečeně z JUT vepříků a prasniček. plemen bílé ušlechtilé, České výrazně zmasilé, Landrase a Duroc byly použity 48 h p.m. pro měření pH, intramuskulárního tuku a textury (W.-B .) (cs) A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork. For evaluation 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. 7 days post mortem, the texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device. Meat tenderness and juiciness were also sensory evaluated. It was observed that the tenderness of cooked meat is influenced by breed (the most tender was meat of Duroc breed). In the opposite, the sex of animals had no significant effect on meat tenderness. In the same time, we evaluated the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness. Correlations were found between shear force (tendern A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork. For evaluation 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. 7 days post mortem, the texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device. Meat tenderness and juiciness were also sensory evaluated. It was observed that the tenderness of cooked meat is influenced by breed (the most tender was meat of Duroc breed). In the opposite, the sex of animals had no significant effect on meat tenderness. In the same time, we evaluated the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness. Correlations were found between shear force (tendern (en)
Title	The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness Vliv plemene, pohlaví, intramuskulárního tuku a pH na texturu vepřového masa (cs) The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness (en)
skos:prefLabel	The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness Vliv plemene, pohlaví, intramuskulárního tuku a pH na texturu vepřového masa (cs) The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness (en)
skos:notation	RIV/60461373:22330/08:00019078!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Pipek, Petr Jeleníková, Jarmila
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	365368
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/08:00019078
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	intramuscular fat; texture; breed; sex; pork (en)
http://linked.open.../riv/klicoveSlovo	sex texture pork breed intramuscular fat
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[D1F32B3E2649]
http://linked.open...i/riv/nazevZdroje	European Food Research and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2008
http://linked.open...v/svazekPeriodika	227
http://linked.open...iv/tvurceVysledku	Pipek, Petr Jeleníková, Jarmila Myiahara, Mitsuoshi
http://linked.open...ain/vavai/riv/wos	000257371600003
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1438-2377
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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