"Conformation and meatiness of pork belly"@en . . "pig, belly, lean meat percentage, correlation"@en . . "3" . . . . "Pulkr\u00E1bek, Jan" . "Struktura a zmasilost vep\u0159ov\u00E9ho boku"@cs . . "Struktura a zmasilost vep\u0159ov\u00E9ho boku"@cs . "Czech Journal of Animal Science" . "Z(MZE0002701403)" . "116-121" . "CZ - \u010Cesk\u00E1 republika" . "Vali\u0161, Libor" . "[B112A979FA34]" . "RIV/00027014:_____/05:#0000104" . . "50" . "RIV/00027014:_____/05:#0000104!RIV06-MZE-00027014" . . . "6"^^ . "516189" . . "Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, proportions of lean meat, bones, intermuscular and subcutaneous fat were determined in belly with bones as percentages of the weight before the dissection. Lean meat content of carcass was the most important factor for determining the pork belly composition. The correlation between lean meat content of carcass and lean meat percentage of belly with bones was 0.92 plus minus 0.035. Sex and slaughter weight had a greater impact on the composition of pork belly than the crossbred combination." . "Na z\u00E1klad\u011B v\u00FDsledk\u016F rozbor\u016F jate\u010Dn\u011B opracovan\u00FDch t\u011Bl prasat byly ur\u010Deny pod\u00EDly vep\u0159ov\u00E9ho boku a jeho \u010D\u00E1st\u00ED. Byly rovn\u011B\u017E ur\u010Deny pod\u00EDly libov\u00E9ho masa, kost\u00ED, intermuskul\u00E1rn\u00EDho a subkut\u00E1nn\u00EDho tuku u vep\u0159ov\u00E9ho boku s kost\u00ED. Korelace mezi obsahem libov\u00E9ho masa v jate\u010Dn\u011B opracovan\u00E9m t\u011Ble a v boku s kost\u00ED byla 0,92 plus minus 0,035. Pohlav\u00ED a por\u00E1\u017Ekov\u00E1 hmotnost m\u011Bly v\u011Bt\u0161\u00ED vliv na slo\u017Een\u00ED vep\u0159ov\u00E9ho boku ne\u017E kombinace k\u0159\u00ED\u017Een\u00ED. Pokud byla por\u00E1\u017Ekov\u00E1 hmotnost vy\u0161\u0161\u00ED ne\u017E 100 -110 kg, pak se pod\u00EDl libov\u00E9ho masa sni\u017Eoval se zvy\u0161uj\u00EDc\u00ED se por\u00E1\u017Ekovou hmotnost\u00ED."@cs . . "V\u00EDtek, Martin" . "Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, proportions of lean meat, bones, intermuscular and subcutaneous fat were determined in belly with bones as percentages of the weight before the dissection. Lean meat content of carcass was the most important factor for determining the pork belly composition. The correlation between lean meat content of carcass and lean meat percentage of belly with bones was 0.92 plus minus 0.035. Sex and slaughter weight had a greater impact on the composition of pork belly than the crossbred combination."@en . "1212-1819" . "Conformation and meatiness of pork belly"@en . . . "Conformation and meatiness of pork belly" . . . . "3"^^ . "Conformation and meatiness of pork belly" . "3"^^ . . .