About: Pre-slaughter treatment 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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is omportant to check the quality of meat at the beginning phase of productions. It is especially the selection of the parental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. It was confirmed that a 2-3 h lairage would appear as the maximum desirable for optimal meat quality. It is a duty to respect careful transportation, trasportation in the right time. Also the capacity of transport lorries should be kept and they should treat the slaughter pigs carefully. Also the attitude of both producers and suppliers has to guarantee that there will not be any unnecessary waiting time. Because they have common aim. Firstly the zero loos of pigs and secondly the gain of quality meat. At present and also in the future the quality of meat and meat products will have to be improved in the trade chain and qu Pig meat is important foodstuff for its substantiality, sappiness and all-round negotiability. For merits of this product it is omportant to check the quality of meat at the beginning phase of productions. It is especially the selection of the parental couple to grow final crossbred, their marking, lairage, fattening, transport to slaughter and above all the technology of slaughter. It was confirmed that a 2-3 h lairage would appear as the maximum desirable for optimal meat quality. It is a duty to respect careful transportation, trasportation in the right time. Also the capacity of transport lorries should be kept and they should treat the slaughter pigs carefully. Also the attitude of both producers and suppliers has to guarantee that there will not be any unnecessary waiting time. Because they have common aim. Firstly the zero loos of pigs and secondly the gain of quality meat. At present and also in the future the quality of meat and meat products will have to be improved in the trade chain and qu (en)
Title	Pre-slaughter treatment affecting pigmeat quality Pre-slaughter treatment affecting pigmeat quality (en)
skos:prefLabel	Pre-slaughter treatment affecting pigmeat quality Pre-slaughter treatment affecting pigmeat quality (en)
skos:notation	RIV/60460709:41210/02:00003724!RIV/2003/MSM/412103/N
http://linked.open.../vavai/riv/strany	241
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	Šprysl, Michal Stupka, Roman
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	659898
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/02:00003724
http://linked.open...riv/jazykVysledku	eng - angličtina
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	[A4372B1C9FEB]
http://linked.open...v/mistoKonaniAkce	Cairo, Egypt
http://linked.open...i/riv/mistoVydani	The Hague
http://linked.open...i/riv/nazevZdroje	Book of Abstracts of the 53nd Annual Meeting of the European Association for Animal Production
http://linked.open...in/vavai/riv/obor	GG
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (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	Stupka, Roman Šprysl, Michal Neužil, Tomáš Červenka, Tomáš
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2002-09-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20412100003
issn	1382-6077
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	EAAP
http://localhost/t...ganizacniJednotka	41210

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