About: Comparison of the cutting parts portions of carcasses in beef and combined cattle

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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 assess the effect of breed on selected meat parts of carcasses and evaluation of cutting parts portions using a general linear model with the effects of slaughter age, breed and weight. Also, regarding first class and second class cutting parts is also decided in evaluation and discussion. The study was carried out with 45 Blonde d´Aquitaine, 40 Piemontesse, 48 Hereford, 52 Galloway and and 150 Czech Fleckvieh bulls. After standard slaughter, the following cutting parts were evaluated: highly valued parts of first class quality (round, tender loin, strip loin and shoulder blade) and meat of second class quality (rib, fore shank and flank - boneless). The age of slaughtered animals, and their corresponding BW ranged from 312 to 699 d and 395.2 to 811.9 kg, respectively. . The aim of this study was to assess the effect of breed on selected meat parts of carcasses and evaluation of cutting parts portions using a general linear model with the effects of slaughter age, breed and weight. Also, regarding first class and second class cutting parts is also decided in evaluation and discussion. The study was carried out with 45 Blonde d´Aquitaine, 40 Piemontesse, 48 Hereford, 52 Galloway and and 150 Czech Fleckvieh bulls. After standard slaughter, the following cutting parts were evaluated: highly valued parts of first class quality (round, tender loin, strip loin and shoulder blade) and meat of second class quality (rib, fore shank and flank - boneless). The age of slaughtered animals, and their corresponding BW ranged from 312 to 699 d and 395.2 to 811.9 kg, respectively. . (en)
Title	Comparison of the cutting parts portions of carcasses in beef and combined cattle Comparison of the cutting parts portions of carcasses in beef and combined cattle (en)
skos:prefLabel	Comparison of the cutting parts portions of carcasses in beef and combined cattle Comparison of the cutting parts portions of carcasses in beef and combined cattle (en)
skos:notation	RIV/26788462:_____/10:#0000333!RIV11-MSM-26788462
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2B06107), P(2B08037), Z(MSM2678846201)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Říha, Jan Bezdíček, Jiří
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	Agrovýzkum Rapotín s.r.o.
http://linked.open...dnocenehoVysledku	251536
http://linked.open...ai/riv/idVysledku	RIV/26788462:_____/10:#0000333
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cutting parts; carcass; beef cattle (en)
http://linked.open.../riv/klicoveSlovo	beef cattle carcass cutting parts
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[F41885F639FE]
http://linked.open...i/riv/nazevZdroje	Výzkum v chovu skotu
http://linked.open...in/vavai/riv/obor	GI
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Standardisation of evaluation cattle carcass bodies by aparative methods according to SEUROP system Biotechnological methods for innovations of manufacturing and consumerist quality evaluation of beef as source of an animal proteins.
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	52
http://linked.open...iv/tvurceVysledku	Bezdíček, Jiří Říha, Jan Šubrt, Jan Vacátko, Evžen
http://linked.open...n/vavai/riv/zamer	Uplatnění evropského modelu multifunkčního zemědělství v LFA oblastech České republiky
issn	0139-7265
number of pages	8 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Comparison of the cutting parts portions of carcasses in beef and combined cattle Comparison of the cutting parts portions of carcasses in beef and combined cattle Comparison of the cutting parts portions of carcasses in beef and combined cattle

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