. . . "Maso" . "Vliv plemenn\u00E9 p\u0159\u00EDslu\u0161nosti b\u00FDk\u016F na chemick\u00E9 slo\u017Een\u00ED a senzorick\u00E9 charakteristiky masa" . . "4"^^ . "Bure\u0161, Daniel" . "23" . "Vliv plemenn\u00E9 p\u0159\u00EDslu\u0161nosti b\u00FDk\u016F na chemick\u00E9 slo\u017Een\u00ED a senzorick\u00E9 charakteristiky masa"@cs . . . "beef, bulls, breeds, chemical composition, sensory characteristics"@en . . "5" . "Vliv plemenn\u00E9 p\u0159\u00EDslu\u0161nosti b\u00FDk\u016F na chemick\u00E9 slo\u017Een\u00ED a senzorick\u00E9 charakteristiky masa" . "Chemical composition and sensory characteristics of meat from Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh bulls"@en . "Barto\u0148, Lud\u011Bk" . "[77542FC73B7F]" . . . . "RIV/00027014:_____/12:#0001593" . "1210-4086" . . "C\u00EDlem pr\u00E1ce bylo vyhodnotit rozd\u00EDly v\u00A0chemick\u00E9m slo\u017Een\u00ED a senzorick\u00FDch charakteristik\u00E1ch masa b\u00FDk\u016F plemen aberdeen angus, gasconne, hol\u0161t\u00FDnsk\u00E9 a \u010Desk\u00E9 strakat\u00E9 vykrmovan\u00FDch ve shodn\u00FDch podm\u00EDnk\u00E1ch ust\u00E1jen\u00ED a v\u00FD\u017Eivy. Zv\u00ED\u0159ata byla pora\u017Eena v\u00A0pr\u016Fm\u011Brn\u00E9 hmotnosti 657 \u00B1 32,7 kg p\u0159i dosa\u017Een\u00ED v\u011Bku 17 m\u011Bs\u00EDc\u016F. U masa b\u00FDk\u016F aberdeen angus byl zji\u0161t\u011Bn nejvy\u0161\u0161\u00ED obsah intramuskul\u00E1rn\u00EDho tuku a naopak nejni\u017E\u0161\u00ED hodnoty instrument\u00E1ln\u011B m\u011B\u0159en\u00E9 s\u00EDly st\u0159ihu Warner Bratzler u grilovan\u00FDch vzork\u016F ro\u0161t\u011Bnce. S\u00A0v\u00FDjimkou intenzity v\u016Fn\u011B bylo u tohoto plemene zaznamen\u00E1no rovn\u011B\u017E nejp\u0159\u00EDzniv\u011Bj\u0161\u00ED hodnocen\u00ED u v\u0161ech zb\u00FDvaj\u00EDc\u00EDch senzorick\u00FDch charakteristik. Jako druh\u00E9 v\u00A0po\u0159ad\u00ED bylo posouzeno v k\u0159ehkosti, \u017Ev\u00FDkatelnosti a celkov\u00E9 p\u0159ijatelnosti maso b\u00FDk\u016F gasconne."@cs . . "Chemical composition and sensory characteristics of meat from Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh bulls"@en . . "http://www.vuzv.cz/sites/File/_privat/12123" . "Z(MZE0002701404)" . "178011" . "C\u00EDlem pr\u00E1ce bylo vyhodnotit rozd\u00EDly v\u00A0chemick\u00E9m slo\u017Een\u00ED a senzorick\u00FDch charakteristik\u00E1ch masa b\u00FDk\u016F plemen aberdeen angus, gasconne, hol\u0161t\u00FDnsk\u00E9 a \u010Desk\u00E9 strakat\u00E9 vykrmovan\u00FDch ve shodn\u00FDch podm\u00EDnk\u00E1ch ust\u00E1jen\u00ED a v\u00FD\u017Eivy. Zv\u00ED\u0159ata byla pora\u017Eena v\u00A0pr\u016Fm\u011Brn\u00E9 hmotnosti 657 \u00B1 32,7 kg p\u0159i dosa\u017Een\u00ED v\u011Bku 17 m\u011Bs\u00EDc\u016F. U masa b\u00FDk\u016F aberdeen angus byl zji\u0161t\u011Bn nejvy\u0161\u0161\u00ED obsah intramuskul\u00E1rn\u00EDho tuku a naopak nejni\u017E\u0161\u00ED hodnoty instrument\u00E1ln\u011B m\u011B\u0159en\u00E9 s\u00EDly st\u0159ihu Warner Bratzler u grilovan\u00FDch vzork\u016F ro\u0161t\u011Bnce. S\u00A0v\u00FDjimkou intenzity v\u016Fn\u011B bylo u tohoto plemene zaznamen\u00E1no rovn\u011B\u017E nejp\u0159\u00EDzniv\u011Bj\u0161\u00ED hodnocen\u00ED u v\u0161ech zb\u00FDvaj\u00EDc\u00EDch senzorick\u00FDch charakteristik. Jako druh\u00E9 v\u00A0po\u0159ad\u00ED bylo posouzeno v k\u0159ehkosti, \u017Ev\u00FDkatelnosti a celkov\u00E9 p\u0159ijatelnosti maso b\u00FDk\u016F gasconne." . "RIV/00027014:_____/12:#0001593!RIV13-MZE-00027014" . . . "2"^^ . . "The aim of the present study was to compare the differences in chemical and sensory characteristics of m. longissimus lumborum from bulls of Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh breeds slaughtered at the average weight of 657 kg and the average age of 17 months. The highest dry matter and intramuscular fat contents were observed in Aberdeen Angus bulls while the lowest amount was found in the meat from Gascon and Czech Fleckvieh bulls. The highest scores of sensory characteristics except for odour intensity received Aberdeen Angus bulls. The meat from Gasconne animals was scored as second best especially for tenderness, chewingness and overall acceptance."@en . "2"^^ . . "Vliv plemenn\u00E9 p\u0159\u00EDslu\u0161nosti b\u00FDk\u016F na chemick\u00E9 slo\u017Een\u00ED a senzorick\u00E9 charakteristiky masa"@cs . . "CZ - \u010Cesk\u00E1 republika" . .