About: The influence of ante-mortem treatment on beef texture.

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About: The influence of ante-mortem treatment on beef texture. 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	Longissimus lumborum et thoracis muscles from 150 cattle comprising Czech Pied breed bulls and cows were used to investigate the relationship between pH value and beef tenderness as influenced by housing before slaughter and by hanging mode of carcasses. The pH value was measured in the loin at the end of slaughter line (pH0) and after cooling of carcasses (pH24, pH48). The texture of raw meat was measured 72 hours post mortem by the Warner-Bratzler shear method; the shear force was related to pH. Curvilinear relationship with coefficient of correlation r=0.64 (P<0.05) for bulls individually housed and r=0.83 for bulls housed in groups between the shear force and the pH value 24 h p.m. was found with maximal shear force (the most tough meat) in the range of pH24 from 6.2 to 6.4. The lower correlation (r=0.72 and r=0.54) between pH24 and meat tenderness was found in the case of cows individually housed and housed in groups respectively. No significant relation was found between texture and pH measur Longissimus lumborum et thoracis muscles from 150 cattle comprising Czech Pied breed bulls and cows were used to investigate the relationship between pH value and beef tenderness as influenced by housing before slaughter and by hanging mode of carcasses. The pH value was measured in the loin at the end of slaughter line (pH0) and after cooling of carcasses (pH24, pH48). The texture of raw meat was measured 72 hours post mortem by the Warner-Bratzler shear method; the shear force was related to pH. Curvilinear relationship with coefficient of correlation r=0.64 (P<0.05) for bulls individually housed and r=0.83 for bulls housed in groups between the shear force and the pH value 24 h p.m. was found with maximal shear force (the most tough meat) in the range of pH24 from 6.2 to 6.4. The lower correlation (r=0.72 and r=0.54) between pH24 and meat tenderness was found in the case of cows individually housed and housed in groups respectively. No significant relation was found between texture and pH measur (en) Longissimus lumborum et thoracis svaly ze 150 JUT českého strakatého skotu (býci a krávy), byly použity pro sledování vztahu pH a křehkosti. Byl sledován vliv pohlaví a způsobu zavěšení po omráčení. (cs)
Title	The influence of ante-mortem treatment on beef texture. Vliv předporážkového zacházení na křehkost hovězího masa (cs) The influence of ante-mortem treatment on beef texture. (en)
skos:prefLabel	The influence of ante-mortem treatment on beef texture. Vliv předporážkového zacházení na křehkost hovězího masa (cs) The influence of ante-mortem treatment on beef texture. (en)
skos:notation	RIV/60461373:22330/08:00020950!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	3
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	372037
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/08:00020950
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	beef; texture; tenderness; pH; sex; pre-slaughter; housing; hanging (en)
http://linked.open.../riv/klicoveSlovo	tenderness pH sex texture beef housing hanging pre-slaughter
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[E952BB2F88BB]
http://linked.open...i/riv/nazevZdroje	Meat Science
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	80
http://linked.open...iv/tvurceVysledku	Pipek, Petr Staruch, Ladislav Jeleníková, Jarmila
http://linked.open...ain/vavai/riv/wos	000259844300044
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0309-1740
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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