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Statements

Subject Item
n2:RIV%2F60460709%3A41210%2F02%3A00003723%21RIV%2F2003%2FMSM%2F412103%2FN
rdf:type
n8:Vysledek skos:Concept
dcterms: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
dcterms:title
Pre-slaughter effect affecting pigmeat quality Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky
skos:prefLabel
Pre-slaughter effect affecting pigmeat quality Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky Výskyt vady masa s ohledem na přepravní vzdálenost jatečných prasat na jatky
skos:notation
RIV/60460709:41210/02:00003723!RIV/2003/MSM/412103/N
n3:strany
207-209
n3:aktivita
n19:Z
n3:aktivity
Z(MSM 412100003)
n3:dodaniDat
n7:2003
n3:domaciTvurceVysledku
n16:3812758 n16:7137044
n3:druhVysledku
n13:D
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n20:predkladatel
n3:idSjednocenehoVysledku
669747
n3:idVysledku
RIV/60460709:41210/02:00003723
n3:jazykVysledku
n9:cze
n3:klicovaSlova
pig, meat, quality, pH1, transportion, resting-time, slaughter house, relationships
n3:klicoveSlovo
n4:pig n4:quality n4:meat n4:relationships n4:slaughter%20house n4:pH1 n4:transportion n4:resting-time
n3:kontrolniKodProRIV
[73E45EB49142]
n3:mistoKonaniAkce
Olsztyn
n3:mistoVydani
Olsztynie
n3:nazevZdroje
XXXI. Miedzynarodowe seminarium kól naukowych
n3:obor
n17:GG
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n7:2002
n3:tvurceVysledku
Neužil, Tomáš Červenka, Tomáš
n3:typAkce
n10:EUR
n3:zahajeniAkce
2002-05-11+02:00
n3:zamer
n15:MSM%20412100003
s:numberOfPages
3
n5:hasPublisher
Uniwersytet Warminsko-Mazurski w Olsztynie
n14:organizacniJednotka
41210