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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F11%3A43870399%21RIV12-MSM-16270___
rdf:type
n8:Vysledek skos:Concept
dcterms:description
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.
dcterms:title
Meat quality of pigs exposed to low doses of gamma radiation Meat quality of pigs exposed to low doses of gamma radiation
skos:prefLabel
Meat quality of pigs exposed to low doses of gamma radiation Meat quality of pigs exposed to low doses of gamma radiation
skos:notation
RIV/62157124:16270/11:43870399!RIV12-MSM-16270___
n8:predkladatel
n19:orjk%3A16270
n3:aktivita
n11:Z
n3:aktivity
Z(MSM6215712402)
n3:cisloPeriodika
suppl II
n3:dodaniDat
n5:2012
n3:domaciTvurceVysledku
n9:4670094 n9:2556553
n3:druhVysledku
n15:J
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
211215
n3:idVysledku
RIV/62157124:16270/11:43870399
n3:jazykVysledku
n18:eng
n3:klicovaSlova
meat quality; ionizing radiation; food safety; colour
n3:klicoveSlovo
n6:meat%20quality n6:food%20safety n6:ionizing%20radiation n6:colour
n3:kodStatuVydavatele
SK - Slovenská republika
n3:kontrolniKodProRIV
[C1689E92B853]
n3:nazevZdroje
Folia Veterinaria
n3:obor
n7:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n5:2011
n3:svazekPeriodika
15
n3:tvurceVysledku
Beňová, Katarína Ždárský, Michal Dvořák, Petr Maté, Dionýz
n3:zamer
n16:MSM6215712402
s:issn
0015-5748
s:numberOfPages
2
n13:organizacniJednotka
16270