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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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Description
  • Byl sledován soubor 964 jatečně upravených těl prasat s cílem přešetřit, do jaké míry je u současných typů finálních hybridů spojena jejich zvyšující se zmasilost se sníženým předpokladem pro další technologické úpravy masa. Průměrná porážková hmotnost představovala v celém souboru 106,2 plus mínus 0,417 kg. Za hlavní ukazatel zmasilosti byl vybrán podíl svaloviny v jatečně upraveném těle zjištěný přístrojem FOM (54,50 plus mínus 0,139%). (cs)
  • The data from 964 pig carcasses were examined with the objective to determine the relationship between a high carcass lean meat content in currently used pig hybrids and deterioration of the quality traits important for further processing of meat. The average slaughter weight of pigs was equal to 106.2 plus minus 0.417 kg. Lean meat percentage determined by the FOM instrument with the average value of 54.50 plus minus 0.139 % was used as the main quantitative carcass trait.
  • The data from 964 pig carcasses were examined with the objective to determine the relationship between a high carcass lean meat content in currently used pig hybrids and deterioration of the quality traits important for further processing of meat. The average slaughter weight of pigs was equal to 106.2 plus minus 0.417 kg. Lean meat percentage determined by the FOM instrument with the average value of 54.50 plus minus 0.139 % was used as the main quantitative carcass trait. (en)
Title
  • Pig carcass quality and pH1 values of meat
  • Jatečná kvalita a hodnoty pH1 v mase. (cs)
  • Pig carcass quality and pH1 values of meat (en)
skos:prefLabel
  • Pig carcass quality and pH1 values of meat
  • Jatečná kvalita a hodnoty pH1 v mase. (cs)
  • Pig carcass quality and pH1 values of meat (en)
skos:notation
  • RIV/00027014:_____/04:00010271!RIV/2005/MZE/M02005/N
http://linked.open.../vavai/riv/strany
  • 38-42
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MZE-M02-99-04)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 579577
http://linked.open...ai/riv/idVysledku
  • RIV/00027014:_____/04:00010271
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pig;final hybrid;lean meat content;technological properties of meat;pH1 (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [D657873EAAD2]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Animal Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 49
http://linked.open...iv/tvurceVysledku
  • Pulkrábek, Jan
  • Vališ, Libor
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1819
number of pages
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