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Statements

Subject Item
n2:RIV%2F60460709%3A41110%2F04%3A5775%21RIV%2F2005%2FGA0%2F411105%2FN
rdf:type
skos:Concept n19:Vysledek
dcterms:description
In cattle classified into sub-categories according to age and sex, the quality of meat was determined on the basis of meatiness and fattiness of predilection sections. Belonging to particular classes of fattiness and meatiness is classified subjectively on the basis of convex and concave description of valuable parts, fatty covering and fattiness of slaughter body. The resultant category for encashment is a combination of meatiness and fattiness category. It stands to reason that it means that the categorization according to the configuration of running phenomenon where the description of concavity and convexity may be ambiguous for sorting into individual classes or it offers a choice of at least two possible near qualitative groups. A similar situation is in case of the description of adipose tissue distribution. Contrary to apparative methods used for pig classification, in cattle it is necessary to take into account considerable individual differences and significantly different genetically p In cattle classified into sub-categories according to age and sex, the quality of meat was determined on the basis of meatiness and fattiness of predilection sections. Belonging to particular classes of fattiness and meatiness is classified subjectively on the basis of convex and concave description of valuable parts, fatty covering and fattiness of slaughter body. The resultant category for encashment is a combination of meatiness and fattiness category. It stands to reason that it means that the categorization according to the configuration of running phenomenon where the description of concavity and convexity may be ambiguous for sorting into individual classes or it offers a choice of at least two possible near qualitative groups. A similar situation is in case of the description of adipose tissue distribution. Contrary to apparative methods used for pig classification, in cattle it is necessary to take into account considerable individual differences and significantly different genetically p In cattle classified into sub-categories according to age and sex, the quality of meat was determined on the basis of meatiness and fattiness of predilection sections. Belonging to particular classes of fattiness and meatiness is classified subjectively on the basis of convex and concave description of valuable parts, fatty covering and fattiness of slaughter body. The resultant category for encashment is a combination of meatiness and fattiness category. It stands to reason that it means that the categorization according to the configuration of running phenomenon where the description of concavity and convexity may be ambiguous for sorting into individual classes or it offers a choice of at least two possible near qualitative groups. A similar situation is in case of the description of adipose tissue distribution. Contrary to apparative methods used for pig classification, in cattle it is necessary to take into account considerable individual differences and significantly different genetically p
dcterms:title
VYUŽITÍ MODELU FUZZY LOGIKY PRO HODNOCENÍ KVALITY HOVĚZÍHO MASA UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY
skos:prefLabel
VYUŽITÍ MODELU FUZZY LOGIKY PRO HODNOCENÍ KVALITY HOVĚZÍHO MASA UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY
skos:notation
RIV/60460709:41110/04:5775!RIV/2005/GA0/411105/N
n5:strany
74;74
n5:aktivita
n7:P
n5:aktivity
P(GP525/02/D172)
n5:dodaniDat
n9:2005
n5:domaciTvurceVysledku
n15:8119481 n15:8418209
n5:druhVysledku
n14:D
n5:duvernostUdaju
n18:S
n5:entitaPredkladatele
n16:predkladatel
n5:idSjednocenehoVysledku
591847
n5:idVysledku
RIV/60460709:41110/04:5775
n5:jazykVysledku
n11:eng
n5:klicovaSlova
beef, meatiness, fattiness, fuzzy
n5:klicoveSlovo
n13:fuzzy n13:fattiness n13:meatiness n13:beef
n5:kontrolniKodProRIV
[3DE7E68E4555]
n5:mistoKonaniAkce
Varšava
n5:mistoVydani
Varšava
n5:nazevZdroje
Biotechnology new perspectives of feed and food production
n5:obor
n21:GA
n5:pocetDomacichTvurcuVysledku
2
n5:pocetTvurcuVysledku
4
n5:projekt
n8:GP525%2F02%2FD172
n5:rokUplatneniVysledku
n9:2004
n5:tvurceVysledku
Arkuszewska, Ewa Samek, Miroslav Zarski, Tadeusz P. Kovářová, Kateřina
n5:typAkce
n17:WRD
n5:zahajeniAkce
2004-09-16+02:00
s:numberOfPages
1
n3:hasPublisher
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
n20:isbn
83-7244-542-7
n6:organizacniJednotka
41110