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  • A study was aimed at the investigation of selected nutrition and technological parameters of breast and thigh muscle quality of heavy turkeys. A dietary character of breast cuts in male turkeys, compared to thigh muscles, is determined by a lower content of fat in meat. In female turkeys, the content of intramuscular fat in breast muscle was three times higher than in male turkeys while in thigh muscle the increase in the index was 30.7%. The level of total cholesterol was always higher in thigh cuts compared to breast ones; if the two sexes were compared, it was higher in female turkeys both in breast and thigh muscle. In the two sexes drip losses increased in time, both in breasts and thighs. It is to conclude that turkey meat has a very good holding capacity and is suitable for further technological processing.
  • A study was aimed at the investigation of selected nutrition and technological parameters of breast and thigh muscle quality of heavy turkeys. A dietary character of breast cuts in male turkeys, compared to thigh muscles, is determined by a lower content of fat in meat. In female turkeys, the content of intramuscular fat in breast muscle was three times higher than in male turkeys while in thigh muscle the increase in the index was 30.7%. The level of total cholesterol was always higher in thigh cuts compared to breast ones; if the two sexes were compared, it was higher in female turkeys both in breast and thigh muscle. In the two sexes drip losses increased in time, both in breasts and thighs. It is to conclude that turkey meat has a very good holding capacity and is suitable for further technological processing. (en)
  • Experiment byl zaměřen na zkoumání vybraných nutričních a technologických ukazatelů kvality prsního a stehenního svalstva těžkých krůt. Lepší dietetické vlastnosti prsního svalstva krocanů v porovnání se stehenním svalstvem byly způsobeny nižším obsahem tuku v mase. U krůt byl obsah vnitřního tuku prsního svalstva třikrát vyšší než u krocanů, ve stehenním svalstvu byly oproti krocanům tyto hodnoty vyšší o 30,7 %. Obsah celkového cholesterolu byl rovněž vyšší ve stehenním svalstvu v porovnání s prsním; při porovnání obou pohlaví byl zjištěn vyšší obsah cholesterolu u krůt, a to jak v prsním, tak ve stehenním svalstvu. U obou pohlaví se ztráty šťáv odkapem z prsního a stehenního svalstva s postupem času zvyšovaly. Bylo zjištěno, že krůtí maso má velmi dobrou vaznost a je vhodné pro další technologické zpracování. (cs)
Title
  • Quality of turkey meat
  • Jakost krůtího masa (cs)
  • Quality of turkey meat (en)
skos:prefLabel
  • Quality of turkey meat
  • Jakost krůtího masa (cs)
  • Quality of turkey meat (en)
skos:notation
  • RIV/00027014:_____/07:#0000413!RIV08-MZE-00027014
http://linked.open.../vavai/riv/strany
  • 224-226
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MZE0002701403)
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
  • 446140
http://linked.open...ai/riv/idVysledku
  • RIV/00027014:_____/07:#0000413
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • turkeys; carcass cuts; product quality (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [E19B8A638708]
http://linked.open...v/mistoKonaniAkce
  • České Budějovice
http://linked.open...i/riv/mistoVydani
  • České Budějovice
http://linked.open...i/riv/nazevZdroje
  • Current problems of breeding, health, growth and production of poultry
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Koucký, Milan
  • Ševčíková, Světlana
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Scientific Pedagogical Publishing
https://schema.org/isbn
  • 80-85645-57-2
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