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  • The pigs (weight of 30 kg) exposed to 60Co radiation (whole body dose of 0.5 Gy, 0.98 Gy/h) were slaughtered 3 days after irradiation. Parameters of meat quality - pH-value, colour, drip looses, and lactic acid concentration were evaluated in longissimus lumborum et thoracis muscle. Only the value of meat colour a*45 detected 45 min post mortem was significantly lower (alfa = 0.05) than that of control specimens. The other parameters corresponded to control values. In case of nuclear incident without any internal contamination and providing that the effective dose of 0.5 Sv was not exceeded, the pigs might be processed by the standard meat technology for human use.
  • The pigs (weight of 30 kg) exposed to 60Co radiation (whole body dose of 0.5 Gy, 0.98 Gy/h) were slaughtered 3 days after irradiation. Parameters of meat quality - pH-value, colour, drip looses, and lactic acid concentration were evaluated in longissimus lumborum et thoracis muscle. Only the value of meat colour a*45 detected 45 min post mortem was significantly lower (alfa = 0.05) than that of control specimens. The other parameters corresponded to control values. In case of nuclear incident without any internal contamination and providing that the effective dose of 0.5 Sv was not exceeded, the pigs might be processed by the standard meat technology for human use. (en)
Title
  • Meat quality of pigs exposed to low doses of gamma radiation
  • Meat quality of pigs exposed to low doses of gamma radiation (en)
skos:prefLabel
  • Meat quality of pigs exposed to low doses of gamma radiation
  • Meat quality of pigs exposed to low doses of gamma radiation (en)
skos:notation
  • RIV/62157124:16270/11:43870399!RIV12-MSM-16270___
http://linked.open...avai/predkladatel
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika
  • suppl II
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
  • 211215
http://linked.open...ai/riv/idVysledku
  • RIV/62157124:16270/11:43870399
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • meat quality; ionizing radiation; food safety; colour (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • SK - Slovenská republika
http://linked.open...ontrolniKodProRIV
  • [C1689E92B853]
http://linked.open...i/riv/nazevZdroje
  • Folia Veterinaria
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 15
http://linked.open...iv/tvurceVysledku
  • Dvořák, Petr
  • Ždárský, Michal
  • Beňová, Katarína
  • Maté, Dionýz
http://linked.open...n/vavai/riv/zamer
issn
  • 0015-5748
number of pages
http://localhost/t...ganizacniJednotka
  • 16270
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