About: Pre-slaughter effect affecting pigmeat quality

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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	Generally pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is important to check the quality of meat at the beginning phase of productions. It is especially the selection of theparental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. Aim of my research was to compare whole PRE-SLAUGHTER FACTORS AFFECTING PIGMEAT QUALITY with including handling and manipulation wit pigs. Next was to was find relation between transport distance and time interval lairage in Slaughter house. Value pH was to use to determination normal and PSE pork meat. The lowest average value pH1 (5,69) reached pig handling on the shortest distance (up to 35 km) and the shortest rest time before slaughter (up to 1 h), see table 4. on the other side that brought us the highest percentual occurrence of meat defect PSE (in frontier 30%) in MLLT was found in a group of slaughter p Generally pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is important to check the quality of meat at the beginning phase of productions. It is especially the selection of theparental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. Aim of my research was to compare whole PRE-SLAUGHTER FACTORS AFFECTING PIGMEAT QUALITY with including handling and manipulation wit pigs. Next was to was find relation between transport distance and time interval lairage in Slaughter house. Value pH was to use to determination normal and PSE pork meat. The lowest average value pH1 (5,69) reached pig handling on the shortest distance (up to 35 km) and the shortest rest time before slaughter (up to 1 h), see table 4. on the other side that brought us the highest percentual occurrence of meat defect PSE (in frontier 30%) in MLLT was found in a group of slaughter p (en)
Title	Pre-slaughter effect affecting pigmeat quality (en) Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky (cs)
skos:prefLabel	Pre-slaughter effect affecting pigmeat quality (en) Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky (cs)
skos:notation	RIV/60460709:41210/02:00003723!RIV/2003/MSM/412103/N
http://linked.open.../vavai/riv/strany	207-209
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 412100003)
http://linked.open...vai/riv/dodaniDat	2003
http://linked.open...aciTvurceVysledku	Červenka, Tomáš Neužil, Tomáš
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	669747
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/02:00003723
http://linked.open...riv/jazykVysledku	cze - čeština
http://linked.open.../riv/klicovaSlova	pig, meat, quality, pH1, transportion, resting-time, slaughter house, relationships (en)
http://linked.open.../riv/klicoveSlovo	meat quality pig relationships pH1 resting-time slaughter house transportion
http://linked.open...ontrolniKodProRIV	[73E45EB49142]
http://linked.open...v/mistoKonaniAkce	Olsztyn
http://linked.open...i/riv/mistoVydani	Olsztynie
http://linked.open...i/riv/nazevZdroje	XXXI. Miedzynarodowe seminarium kól naukowych
http://linked.open...in/vavai/riv/obor	GG
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2002
http://linked.open...iv/tvurceVysledku	Neužil, Tomáš Červenka, Tomáš
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2002-05-11 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20412100003
number of pages	3 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Uniwersytet Warminsko-Mazurski w Olsztynie
http://localhost/t...ganizacniJednotka	41210

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