"RIV/26788462:_____/10:#0000368" . . . "5"^^ . . "RIV/26788462:_____/10:#0000368!RIV11-MSM-26788462" . "Fat content in 63 samples of beef (MLLT) was assessed using the method of measurement based on IR. Each sample was measured from dorsal, ventral and transversal direction \u2013 area of the transversal cut. The values obtained with the IR method from the transversal direction were compared with the chemical laboratory method r = 0.708, p < 0.01 and image analysis r = 0.757, p < 0.01. Correlations between the determination of fat by the IR method and the amount of separable fat in the carcass were low and mostly non-significant r = 0.053 to 0.497."@en . "CZ - \u010Cesk\u00E1 republika" . . . "Vyhodnocen\u00ED obsahu tuku v hov\u011Bz\u00EDm mase na principu m\u011B\u0159en\u00ED infra\u010Derven\u00E9ho spektra" . . "6"^^ . "Evaluation of the fat content in beef by infrared spectroscopy"@en . "IR; fat; beef; comparing methods; carcass"@en . "Dra\u010Dkov\u00E1, Eli\u0161ka" . . "Vyhodnocen\u00ED obsahu tuku v hov\u011Bz\u00EDm mase na principu m\u011B\u0159en\u00ED infra\u010Derven\u00E9ho spektra"@cs . "Vyhodnocen\u00ED obsahu tuku v hov\u011Bz\u00EDm mase na principu m\u011B\u0159en\u00ED infra\u010Derven\u00E9ho spektra" . . "P(2B06107), P(2B08037), P(QI91A055), Z(MSM2678846201)" . . "297013" . . . . "0139-7265" . . "[7386CBE7F1F5]" . . "\u0160arovsk\u00E1, Lenka" . "Vyhodnocen\u00ED obsahu tuku v hov\u011Bz\u00EDm mase na principu m\u011B\u0159en\u00ED infra\u010Derven\u00E9ho spektra"@cs . . . . . "4" . "Dufek, Ale\u0161" . . "4"^^ . "Hanu\u0161, Oto" . "52" . . "Homola, Miroslav" . . "U 63 vzork\u016F hov\u011Bz\u00EDho svalu (MLLT) byl hodnocen obsah tuku pomoc\u00ED metody zalo\u017Een\u00E9 na principu m\u011B\u0159en\u00ED IR. M\u011B\u0159en\u00ED vzorku prob\u00EDhalo z dorz\u00E1ln\u00ED a ventr\u00E1ln\u00ED strany a na plo\u0161e po transverz\u00E1ln\u00EDm \u0159ezu svalu. Hodnoty metody IR z p\u0159\u00ED\u010Dn\u00E9ho \u0159ezu byly porovn\u00E1ny s chemickou laboratorn\u00ED metodou r = 0,708, p < 0,01 a anal\u00FDzou obrazu r = 0,757, p < 0,01. Korelace mezi stanoven\u00EDm obsahu tuku metodou IR a mno\u017Estv\u00EDm odd\u011Bliteln\u00E9ho tuku v JUT byly n\u00EDzk\u00E9 a v\u011Bt\u0161inou nepr\u016Fkazn\u00E9 r = 0,053 a\u017E 0,497" . . . "V\u00FDzkum v chovu skotu" . . "Evaluation of the fat content in beef by infrared spectroscopy"@en . "U 63 vzork\u016F hov\u011Bz\u00EDho svalu (MLLT) byl hodnocen obsah tuku pomoc\u00ED metody zalo\u017Een\u00E9 na principu m\u011B\u0159en\u00ED IR. M\u011B\u0159en\u00ED vzorku prob\u00EDhalo z dorz\u00E1ln\u00ED a ventr\u00E1ln\u00ED strany a na plo\u0161e po transverz\u00E1ln\u00EDm \u0159ezu svalu. Hodnoty metody IR z p\u0159\u00ED\u010Dn\u00E9ho \u0159ezu byly porovn\u00E1ny s chemickou laboratorn\u00ED metodou r = 0,708, p < 0,01 a anal\u00FDzou obrazu r = 0,757, p < 0,01. Korelace mezi stanoven\u00EDm obsahu tuku metodou IR a mno\u017Estv\u00EDm odd\u011Bliteln\u00E9ho tuku v JUT byly n\u00EDzk\u00E9 a v\u011Bt\u0161inou nepr\u016Fkazn\u00E9 r = 0,053 a\u017E 0,497"@cs .