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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F04%3A00012902%21RIV%2F2005%2FGA0%2F223305%2FN
rdf:type
skos:Concept n16:Vysledek
dcterms:description
Textura vepřového masa závisí na mnoha intravitálních vlivech, jako jsou plemeno, pohlaví, obsah intramuskulárního tuku a pH masa post mortem. Vliv těchto faktorů na křehkost masa (musculus longissimus lumborum et thoracis) byl hodnocen u vybraných plemen prasat. Pro hodnocení křehkosti tepelně upraveného masa byl použita metoda střihu dle Warnera a Bratzlera. Kromě textury byly měřeny hmotnostní ztráty záhřevem a pH masa 45 min post mortem. Křehkost a šťavnatost masa byly hodnoceny také senzoricky. Mezi plemeny byly zjištěny statisticky významné rozdíly v křehkosti masa a dalších hodnocených vlastnostech; nejkřehčí maso mělo plemeno duroc. Křehkost dobře korelovala se šťavnatostí a obsahem intramuskulárního tuku. Byla ovlivněna také hodnotou pH 45 min post mortem; čím vyšší bylo pH45, tím křehčí bylo maso. Pohlaví zvířat nemělo významný vliv na křehkost masa. Texture of pork meat depends on many intravital factors such as breed, sex, intramuscular fat content and development of pH post mortem. For evaluation of the influence of these factors the 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. The texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device 7 days post mortem. In addition to texture evaluation the weight losses during cooking and pH 45 minutes post mortem were measured. Meat tenderness and juiciness were also sensory evaluated. The differences in tenderness of meat and other evaluated properties between breeds were found statistically significant; the most tender was meat of Duroc breed. Tenderness was related to juiciness and intramuscu Texture of pork meat depends on many intravital factors such as breed, sex, intramuscular fat content and development of pH post mortem. For evaluation of the influence of these factors the 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. The texture of heat processed meat was measured objectively by the shear method on Instron equipped with Warner-Bratzler shear device 7 days post mortem. In addition to texture evaluation the weight losses during cooking and pH 45 minutes post mortem were measured. Meat tenderness and juiciness were also sensory evaluated. The differences in tenderness of meat and other evaluated properties between breeds were found statistically significant; the most tender was meat of Duroc breed. Tenderness was related to juiciness and intramuscu
dcterms:title
The influence of some factors on texture of pork meat Textúra bravčového mäsa v závislosti na niektorých faktoroch Textúra bravčového mäsa v závislosti na niektorých faktoroch
skos:prefLabel
Textúra bravčového mäsa v závislosti na niektorých faktoroch Textúra bravčového mäsa v závislosti na niektorých faktoroch The influence of some factors on texture of pork meat
skos:notation
RIV/60461373:22330/04:00012902!RIV/2005/GA0/223305/N
n4:strany
215;220
n4:aktivita
n15:P n15:Z
n4:aktivity
P(GA102/01/1344), Z(MSM 223300004)
n4:dodaniDat
n6:2005
n4:domaciTvurceVysledku
n7:1621297 n7:4295862 n7:2163438
n4:druhVysledku
n8:D
n4:duvernostUdaju
n20:S
n4:entitaPredkladatele
n11:predkladatel
n4:idSjednocenehoVysledku
590125
n4:idVysledku
RIV/60461373:22330/04:00012902
n4:jazykVysledku
n14:sla
n4:klicovaSlova
Pork;Tenderness;Texture;pH value;Intramuscular fat;Breed;Sex
n4:klicoveSlovo
n13:Breed n13:Pork n13:Tenderness n13:Texture n13:pH%20value n13:Sex n13:Intramuscular%20fat
n4:kontrolniKodProRIV
[F4C176B55802]
n4:mistoKonaniAkce
Detva, SR
n4:mistoVydani
Detva
n4:nazevZdroje
6.konferencia Výživa - potraviny- legislativa
n4:obor
n22:GM
n4:pocetDomacichTvurcuVysledku
3
n4:pocetTvurcuVysledku
5
n4:projekt
n12:GA102%2F01%2F1344
n4:rokUplatneniVysledku
n6:2004
n4:tvurceVysledku
Miyahara, M. Jeleníková, Jarmila Šikulová, Markéta Staruch, L. Pipek, Petr
n4:typAkce
n19:EUR
n4:zahajeniAkce
2004-09-22+02:00
n4:zamer
n17:MSM%20223300004
s:numberOfPages
6
n9:hasPublisher
Slovenská technická univerzita v Bratislave. Vydavateľstvo STU
n10:isbn
80-227-2155-7
n21:organizacniJednotka
22330