About: Beef meat texture parameters influenced by cattle category

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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 aim of this study was to evaluate texture and chemical parameters (dry matter, fat, collagen and pure protein) in four categories of cattle. Cattle came from a small-scale farm and a large-scale farm. Texture parameters: hardness, cohesiveness and shear force, and chemical parameters were determined in Musculus gluteus medius. The category of young bulls from the small-scale farm had the lowest amount of dry matter and fat. Meat from cows from the small farm was less tender than meat from young bulls and bulls. The category of young bulls from the large-scale farm had the lowest amount of dry matter. We did not find statistical differences in hardness TPA between cattle categories. We found statistical differences in texture only between bulls when we compared the scale of farms. The aim of this study was to evaluate texture and chemical parameters (dry matter, fat, collagen and pure protein) in four categories of cattle. Cattle came from a small-scale farm and a large-scale farm. Texture parameters: hardness, cohesiveness and shear force, and chemical parameters were determined in Musculus gluteus medius. The category of young bulls from the small-scale farm had the lowest amount of dry matter and fat. Meat from cows from the small farm was less tender than meat from young bulls and bulls. The category of young bulls from the large-scale farm had the lowest amount of dry matter. We did not find statistical differences in hardness TPA between cattle categories. We found statistical differences in texture only between bulls when we compared the scale of farms. (en)
Title	Beef meat texture parameters influenced by cattle category Beef meat texture parameters influenced by cattle category (en)
skos:prefLabel	Beef meat texture parameters influenced by cattle category Beef meat texture parameters influenced by cattle category (en)
skos:notation	RIV/62157124:16270/11:43870476!RIV12-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	suppl. II
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Saláková, Alena Buchtová, Hana Dominik, Petr Steinhauser, Ladislav
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	187938
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/11:43870476
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	texture; meat; heifers; chemical composition; cows; bulls (en)
http://linked.open.../riv/klicoveSlovo	bulls cows heifers texture chemical composition meat
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[7F3C81033B7F]
http://linked.open...i/riv/nazevZdroje	Folia Veterinaria
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	55
http://linked.open...iv/tvurceVysledku	Buchtová, Hana Dominik, Petr Saláková, Alena Steinhauser, Ladislav
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0015-5748
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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