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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F08%3A00020950%21RIV09-MSM-22330___
rdf:type
skos:Concept n17:Vysledek
dcterms:description
Longissimus lumborum et thoracis muscles from 150 cattle comprising Czech Pied breed bulls and cows were used to investigate the relationship between pH value and beef tenderness as influenced by housing before slaughter and by hanging mode of carcasses. The pH value was measured in the loin at the end of slaughter line (pH0) and after cooling of carcasses (pH24, pH48). The texture of raw meat was measured 72 hours post mortem by the Warner-Bratzler shear method; the shear force was related to pH. Curvilinear relationship with coefficient of correlation r=0.64 (P<0.05) for bulls individually housed and r=0.83 for bulls housed in groups between the shear force and the pH value 24 h p.m. was found with maximal shear force (the most tough meat) in the range of pH24 from 6.2 to 6.4. The lower correlation (r=0.72 and r=0.54) between pH24 and meat tenderness was found in the case of cows individually housed and housed in groups respectively. No significant relation was found between texture and pH measur Longissimus lumborum et thoracis muscles from 150 cattle comprising Czech Pied breed bulls and cows were used to investigate the relationship between pH value and beef tenderness as influenced by housing before slaughter and by hanging mode of carcasses. The pH value was measured in the loin at the end of slaughter line (pH0) and after cooling of carcasses (pH24, pH48). The texture of raw meat was measured 72 hours post mortem by the Warner-Bratzler shear method; the shear force was related to pH. Curvilinear relationship with coefficient of correlation r=0.64 (P<0.05) for bulls individually housed and r=0.83 for bulls housed in groups between the shear force and the pH value 24 h p.m. was found with maximal shear force (the most tough meat) in the range of pH24 from 6.2 to 6.4. The lower correlation (r=0.72 and r=0.54) between pH24 and meat tenderness was found in the case of cows individually housed and housed in groups respectively. No significant relation was found between texture and pH measur Longissimus lumborum et thoracis svaly ze 150 JUT českého strakatého skotu (býci a krávy), byly použity pro sledování vztahu pH a křehkosti. Byl sledován vliv pohlaví a způsobu zavěšení po omráčení.
dcterms:title
The influence of ante-mortem treatment on beef texture. The influence of ante-mortem treatment on beef texture. Vliv předporážkového zacházení na křehkost hovězího masa
skos:prefLabel
The influence of ante-mortem treatment on beef texture. Vliv předporážkového zacházení na křehkost hovězího masa The influence of ante-mortem treatment on beef texture.
skos:notation
RIV/60461373:22330/08:00020950!RIV09-MSM-22330___
n3:aktivita
n7:Z
n3:aktivity
Z(MSM6046137305)
n3:cisloPeriodika
3
n3:dodaniDat
n12:2009
n3:domaciTvurceVysledku
n9:2163438 n9:1621297
n3:druhVysledku
n16:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
372037
n3:idVysledku
RIV/60461373:22330/08:00020950
n3:jazykVysledku
n14:eng
n3:klicovaSlova
beef; texture; tenderness; pH; sex; pre-slaughter; housing; hanging
n3:klicoveSlovo
n4:pH n4:beef n4:tenderness n4:pre-slaughter n4:sex n4:hanging n4:housing n4:texture
n3:kodStatuVydavatele
BE - Belgické království
n3:kontrolniKodProRIV
[E952BB2F88BB]
n3:nazevZdroje
Meat Science
n3:obor
n13:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n12:2008
n3:svazekPeriodika
80
n3:tvurceVysledku
Jeleníková, Jarmila Pipek, Petr Staruch, Ladislav
n3:wos
000259844300044
n3:zamer
n11:MSM6046137305
s:issn
0309-1740
s:numberOfPages
5
n6:organizacniJednotka
22330