About: Quality parameters of chicken broiler raw and cooked meat depending on their sex

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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	The objective of this study was to compare the quality parameters of chicken breast meat depending on their sex, to evaluate individual quality parameters and to find relationships between those individual parameters. Three groups (A, B and C) of commercial meat-type hybrid broilers ROSS 308 (10 males and 10 females from each group) were used for colour measurement (CIE Lab), pH, chemical analysis (amount of dry matter, fat and collagen) and texture (shear force, hardness, cohesiveness). Cooked meat parameters (texture, colour, pH and chemical parameters) were measured after heat treatment (80°C, 30 min). In all groups there was possible to prove raw meat differences between sex only in the following parameters: carcass weight (A group P < 0.01, B and C group P < 0.001), breast weight (A group P < 0.01, B and C group P < 0.001) and pH value (A group P < 0.05, B group P < 0.001, C group P < 0.01). There were found differences (P < 0.05) between sex in texture parameters (hard The objective of this study was to compare the quality parameters of chicken breast meat depending on their sex, to evaluate individual quality parameters and to find relationships between those individual parameters. Three groups (A, B and C) of commercial meat-type hybrid broilers ROSS 308 (10 males and 10 females from each group) were used for colour measurement (CIE Lab), pH, chemical analysis (amount of dry matter, fat and collagen) and texture (shear force, hardness, cohesiveness). Cooked meat parameters (texture, colour, pH and chemical parameters) were measured after heat treatment (80°C, 30 min). In all groups there was possible to prove raw meat differences between sex only in the following parameters: carcass weight (A group P < 0.01, B and C group P < 0.001), breast weight (A group P < 0.01, B and C group P < 0.001) and pH value (A group P < 0.05, B group P < 0.001, C group P < 0.01). There were found differences (P < 0.05) between sex in texture parameters (hard (en)
Title	Quality parameters of chicken broiler raw and cooked meat depending on their sex Quality parameters of chicken broiler raw and cooked meat depending on their sex (en)
skos:prefLabel	Quality parameters of chicken broiler raw and cooked meat depending on their sex Quality parameters of chicken broiler raw and cooked meat depending on their sex (en)
skos:notation	RIV/62157124:16270/09:00002204!RIV10-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Straková, Eva Saláková, Alena Buchtová, Hana Steinhauserová, Iva Válková, Veronika
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	337821
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/09:00002204
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	broiler breast meat; objective colour; texture; chemical composition (en)
http://linked.open.../riv/klicoveSlovo	texture chemical composition broiler breast meat objective colour
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[DB966FA9BC3F]
http://linked.open...i/riv/nazevZdroje	Acta veterinaria Brno
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	78
http://linked.open...iv/tvurceVysledku	Buchtová, Hana Saláková, Alena Straková, Eva Válková, Veronika Steinhauserová, Iva
http://linked.open...ain/vavai/riv/wos	000270290300017
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0001-7213
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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