. . "Pig carcass quality in relation to carcass lean meat proportion"@en . "1" . "1212-1819" . . . "Czech Journal of Animal Science" . . "CZ - \u010Cesk\u00E1 republika" . "492125" . . "1" . "V\u00EDtek, Martin" . . . . "Pig carcass quality in relation to carcass lean meat proportion"@en . "RIV/00027014:_____/06:#0000221!RIV07-MZE-00027014" . "pig, carcass, lean meat proportion, evaluation"@en . "Vali\u0161, Libor" . "Pulkr\u00E1bek, Jan" . . "Pig carcass quality in relation to carcass lean meat proportion" . "Z(MZE0002701403)" . "3"^^ . "C\u00EDlem t\u00E9to pr\u00E1ce bylo kvantifikovat rozd\u00EDly ve slo\u017Een\u00ED jate\u010Dn\u00E9ho t\u011Bla prasat s r\u016Fzn\u00FDm pod\u00EDlem svaloviny. Analyzovan\u00E9 jate\u010Dn\u00E9 trupy byly rozd\u011Bleny do skupin podle pod\u00EDlu svaloviny. Jate\u010Dn\u00E1 t\u011Bla byla rozd\u011Blena do z\u00E1kladn\u00EDch parti\u00ED a u hlavn\u00EDch masit\u00FDch \u010D\u00E1st\u00ED byl stanoven pod\u00EDl svaloviny. Jate\u010Dn\u00E1 hodnota znateln\u011B rostla se zvy\u0161uj\u00EDc\u00EDm se pod\u00EDlem svaloviny u jate\u010Dn\u00E9ho t\u011Bla. U jate\u010Dn\u00FDch t\u011Bl s vysok\u00FDm stupn\u011Bm hodnocen\u00ED lze bok pova\u017Eovat za jate\u010Dnou partii s p\u0159evl\u00E1daj\u00EDc\u00ED svalovou tk\u00E1n\u00ED. V\u00FDsledky potvrzuj\u00ED, \u017Ee hodnocen\u00ED jate\u010Dn\u00FDch t\u011Bl podle obsahu svaloviny m\u00E1 sv\u00E9 opr\u00E1vn\u011Bn\u00ED."@cs . "Kvalita jate\u010Dn\u00E9ho trupu prasat ve vztahu k pod\u00EDlu svaloviny"@cs . . "The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. The analysed carcasses were classified into the groups according to their lean meat proportion. Carcasses from each group were cut into primal cuts and the main cuts were analysed and lean meat proportions were calculated. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. In carcasses with a high classification score the belly was the cut with the predominant muscle tissue. The results proved the efficiency of carcass evaluation based on the lean meat proportion."@en . . "[74BD46FECACC]" . "Kvalita jate\u010Dn\u00E9ho trupu prasat ve vztahu k pod\u00EDlu svaloviny"@cs . "Pig carcass quality in relation to carcass lean meat proportion" . "3"^^ . "RIV/00027014:_____/06:#0000221" . "6"^^ . "The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. The analysed carcasses were classified into the groups according to their lean meat proportion. Carcasses from each group were cut into primal cuts and the main cuts were analysed and lean meat proportions were calculated. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. In carcasses with a high classification score the belly was the cut with the predominant muscle tissue. The results proved the efficiency of carcass evaluation based on the lean meat proportion." . . . . . . .