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| Description
| - A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork meat. For evaluation carcasses of pure bred barrows and gilts of Large White, Czech Pig Meat, Landrace and Duroc were used. For laboratory investigations the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place at the first cruciate vertebra 48 hours post mortem. 7 days post mortem, the texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device. Meat tenderness and juiciness were also sensory evaluated. It was observed that the tenderness of cooked meat is influenced by breed (the most tender was meat of Duroc breed). In the opposite, the sex of animals had no significant effect on meat tenderness. In the same time, we evaluated the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness. Correlations were found between shear force (te
- A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork meat. For evaluation carcasses of pure bred barrows and gilts of Large White, Czech Pig Meat, Landrace and Duroc were used. For laboratory investigations the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place at the first cruciate vertebra 48 hours post mortem. 7 days post mortem, the texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device. Meat tenderness and juiciness were also sensory evaluated. It was observed that the tenderness of cooked meat is influenced by breed (the most tender was meat of Duroc breed). In the opposite, the sex of animals had no significant effect on meat tenderness. In the same time, we evaluated the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness. Correlations were found between shear force (te (en)
- Byl hodnocen vliv plemene a pohlaví zvířat na křehkost vepřového masa. Do hodnocení byla zařazena čistokrevná plemena prasat bílé ušlechtilé, české výrazně masné, duroc a landrase, která jsou u nás využívaná pro produkci finálních hybridů. Přímo na jatkách bylo ve svalu musculus longissimus lumborum et thoracis měřeno pH masa 45 minut (pH45) a 24 hodin (pH24) post mortem.Vždy ze stejného místa (nad 1. křížovým obratlem) byl odebrán vzorek ze svalu MLLT pro stanovení textury masa metodou střihu dle Warnera a Bratzlera a senzorické posouzení (měření 7 dní post mortem, kdy maso bylo v optimální zralosti). Byl také hodnocen obsah intramuskulárního tuku.Textura a senzorický profil (křehkost a šťavnatost) masa byly hodnoceny po tepelném opracování zabaleného (45% vakuum) vzorku masa o hmotnosti 200 g při 80°C po dobu 45 minut. Mezi hodnocenými plemeny prasat (bílé ušlechtilé, české výrazně masné, landrase a duroc) byly zjištěny rozdíly v křehkosti masa. Významně se lišila plemena bílé ušlechtilé a duroc. K (cs)
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| Title
| - Influence of breed, sex, imtramusculat fat and pH on the texture of pork meat.
- Influence of breed, sex, imtramusculat fat and pH on the texture of pork meat. (en)
- Vliv plemene, pohlaví, intramuskulárního tuku a pH na texturu vepřového masa. (cs)
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| skos:prefLabel
| - Influence of breed, sex, imtramusculat fat and pH on the texture of pork meat.
- Influence of breed, sex, imtramusculat fat and pH on the texture of pork meat. (en)
- Vliv plemene, pohlaví, intramuskulárního tuku a pH na texturu vepřového masa. (cs)
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| skos:notation
| - RIV/60461373:22330/04:00012808!RIV/2005/GA0/223305/N
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| - P(GA102/01/1344), Z(MSM 223300004)
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/04:00012808
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Pork;Tenderness;Texture;pH value;Intramuscular fat;Breed;Sex (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - European Food Research and Technology
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Pipek, Petr
- Jeleníková, Jarmila
- Miyahara, M.
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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