. . "0139-7265" . "V\u00FDzkum v chovu skotu" . . . "cutting parts; carcass; beef cattle"@en . "Bezd\u00ED\u010Dek, Ji\u0159\u00ED" . "3" . "\u0160ubrt, Jan" . . "52" . . . "RIV/26788462:_____/10:#0000333" . "CZ - \u010Cesk\u00E1 republika" . . . "\u0158\u00EDha, Jan" . "251536" . "RIV/26788462:_____/10:#0000333!RIV11-MSM-26788462" . . "The aim of this study was to assess the effect of breed on selected meat parts of carcasses and evaluation of cutting parts portions using a general linear model with the effects of slaughter age, breed and weight. Also, regarding first class and second class cutting parts is also decided in evaluation and discussion. The study was carried out with 45 Blonde d\u00B4Aquitaine, 40 Piemontesse, 48 Hereford, 52 Galloway and and 150 Czech Fleckvieh bulls. After standard slaughter, the following cutting parts were evaluated: highly valued parts of first class quality (round, tender loin, strip loin and shoulder blade) and meat of second class quality (rib, fore shank and flank - boneless). The age of slaughtered animals, and their corresponding BW ranged from 312 to 699 d and 395.2 to 811.9 kg, respectively. ." . . "[F41885F639FE]" . . . . . "2"^^ . "Comparison of the cutting parts portions of carcasses in beef and combined cattle" . "The aim of this study was to assess the effect of breed on selected meat parts of carcasses and evaluation of cutting parts portions using a general linear model with the effects of slaughter age, breed and weight. Also, regarding first class and second class cutting parts is also decided in evaluation and discussion. The study was carried out with 45 Blonde d\u00B4Aquitaine, 40 Piemontesse, 48 Hereford, 52 Galloway and and 150 Czech Fleckvieh bulls. After standard slaughter, the following cutting parts were evaluated: highly valued parts of first class quality (round, tender loin, strip loin and shoulder blade) and meat of second class quality (rib, fore shank and flank - boneless). The age of slaughtered animals, and their corresponding BW ranged from 312 to 699 d and 395.2 to 811.9 kg, respectively. ."@en . . "8"^^ . "4"^^ . . . . "Comparison of the cutting parts portions of carcasses in beef and combined cattle" . "P(2B06107), P(2B08037), Z(MSM2678846201)" . "Comparison of the cutting parts portions of carcasses in beef and combined cattle"@en . "Comparison of the cutting parts portions of carcasses in beef and combined cattle"@en . "Vac\u00E1tko, Ev\u017Een" .